Whole Wheat Bread with Oat Flakes and Buttermilk

5 from 8 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 243 kcal


  • 500 g Whole wheat flour
  • 350 ml Buttermilk
  • 1 cube Yeast
  • 1 tsp Sugar
  • 1,5 tsp Salt
  • 1 tbsp Honey
  • 2 tbsp Olive oil
  • 70 g Oatmeal


  • Heat 1,100 ml buttermilk to lukewarm. Crumble the yeast into it, add the sugar and 2 tablespoons of flour, stir well and let rest covered for 15 minutes.
  • Put the remaining flour in a bowl. Add salt, honey, OIL and 60 g oat flakes as well as the rest of the buttermilk (which should also be lukewarm) and mix roughly with a fork. Now add the pre-dough and knead into a smooth dough and cover in a warm place.
  • Now line a loaf pan with baking paper. Knead the dough well again and pour it into the loaf pan and cover again for 30 minutes. Pre-heat the oven to 220 degrees Celsius.
  • After the 30 minutes, brush the surface of the bread with water, add the remaining oat flakes and place in the oven. (Don't forget the bowl of hot water !!!). After 15 minutes, reduce the temperature to 190 degrees and then bake for another 45 minutes.
  • After baking, take the bread out of the loaf pan, remove the baking paper and leave to cool on a rack.

Tip for baking paper:

  • So that the baking paper fits well into the shape, I crumple it up, wet it under running cold water and then wring it out well. Now the parchment paper can fit into any shape.


Serving: 100gCalories: 243kcalCarbohydrates: 37.5gProtein: 7.7gFat: 6.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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