I already have a recipe on this blog for oatmeal buttermilk bread, and it's a pretty tasty recipe at that. It was my go-to loaf for quite some time and no matter what I'm sure that I'll keep making it occasionally.
However, the best part about making bread is how many amazing recipes there are out there for everyday loaves. How can I commit to one oatmeal buttermilk loaf when there are so many others out there begging to be tried? I was so pleased with how all the loaves that I've made with this recipe have turned out. I am a sucker for a tall loaf with a soft crumb that toasts up perfectly.
When you bake bread with oatmeal is it very important to use old fashioned or large flake oats. They absorb more water than the instant or quick oats so make sure that you have the right ones. If you try to bake with quick oats you'll end up with a tasty but sort of sad and lumpy looking loaf that is going to hurt your feelings when you pull it out of the oven.
You want to open your oven and be greeted by a beautiful tall loaf of bread, not a flat-ish lumpy thing that makes you go "oh...hope that thing is edible".
The right oats = beautiful bread.