Are you ready to elevate your baking game with a delightful twist on a classic loaf? Introducing the Oat and Walnut Buttermilk Braid—a mouthwatering combination of nutty flavors and wholesome ingredients that will make your kitchen smell heavenly! This easy-to-follow recipe will have you crafting a stunning braided bread that not only looks impressive but also tastes divine. Perfect for breakfast, brunch, or an afternoon snack, this loaf is sure to become a favorite in your home. Dive into the recipe and discover how simple it is to create this delicious masterpiece!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup walnuts, chopped
- 1 cup buttermilk
- 1/4 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with butter.
- In a large mixing bowl, combine the all-purpose flour, rolled oats, chopped walnuts, sugar, baking soda, and salt. Whisk the dry ingredients together until well mixed.
- Create a well in the center of the dry ingredients. Pour in the buttermilk and melted butter.
- Using a wooden spoon or spatula, gently mix the ingredients until a soft, slightly sticky dough forms. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface. Divide the dough into three equal portions.
- Roll each portion into a long rope, approximately 12-14 inches in length. Ensure the ropes are of equal thickness.
- Pinch the tops of the three ropes together, then carefully braid the dough by crossing the outer ropes over the center rope, alternating sides.
- Once braided, pinch the bottom ends together to seal the braid.
- Carefully transfer the braided loaf to the prepared baking sheet. If desired, brush the top with additional melted butter or an egg wash for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the braid is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for at least 15 minutes before slicing.
- Serve warm with butter, honey, or your favorite spread. The bread is best enjoyed on the day it's baked.
Tips
- Measure Accurately: For the best results, ensure your ingredients are measured accurately, especially the flour and buttermilk, as this will affect the dough's consistency.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until a soft dough forms. Overmixing can lead to a dense loaf.
- Flour Your Surface: Lightly flour your work surface when rolling out the dough to prevent sticking, but be careful not to add too much flour, which can alter the dough's texture.
- Keep It Even: When rolling the dough into ropes, try to keep them as uniform in thickness as possible for an even bake and a beautiful braid.
- Egg Wash for Shine: For a glossy finish, brush the top of the braid with an egg wash (a beaten egg mixed with a little water) before baking.
- Check for Doneness: The loaf should be golden brown and sound hollow when tapped on the bottom. If you're unsure, use a thermometer; it should read around 190°F (88°C) when fully baked.
- Serve Fresh: This bread is best enjoyed fresh out of the oven. Serve it warm with butter, honey, or your favorite spread for an irresistible treat!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 13g
Saturated Fat: 5g
Cholesterol: 20mg
