Buttermilk Oatmeal Bread

I tried a new bread recipe yesterday.  It turned out really good.  We already ate a whole loaf (which is a lot for two adults, a toddler and a baby)!

Buttermilk Oatmeal Bread

2 tsp. yeast
1/3 c. warm water

1 1/2 c. rolled oats
1 c. boiling water
1 1/2 c. buttermilk (or 1 1/2 c. milk plus 1 1/2 T. vinegar)
1/2 c. canola oil
1/2 c. brown sugar
2 1/2 c. whole wheat flour
2 1/2 c. bread flour
1 Tbs. salt

1. Combine water and yeast. In a separate bowl, combine the oats and boiling water. Let both mixtures stand 8-10 minutes. The yeast should look creamy and foamy.

2. Place all ingredients except salt into a mixer. Knead with dough hook for 2-3 minutes, then let rest for 20 minutes. Add salt and knead with dough hook in mixer on medium for an additional 15 minutes.

3. Turn the dough out into a well oiled bowl. Turn the dough to coat it, then cover and let rise for approximately 1 hour or until it has doubled.

4. Punch down the dough and cut in half. Talk one half and place on a lightly oiled (sprayed) surface and press into a rectangle shape.  Fold into thirds, letter-style, smashing it with the side of your hand after each fold to distribute the dough evenly.  Fold the bread in thirds again, this time going the other way (90 degrees from before) then roll up. Pinch the seams closed and place seam side down into your prepared loaf pan.  with the other half of the dough.

5. Lightly brush with water and sprinkle a few additional oats onto the top of the loaf. Very gently press into place (this makes it look pretty, but I would be fine without it). Let rise in a warm place for an additional 30-60 minutes.

6. Bake in a pre-heated 375 degree oven for 30-40 minutes, or until crust is golden brown and the internal temp reaches 190-200 degrees.