Recipe: Buttermilk Oatmeal Wheat Bread (bread machine)

Buttermilk Oatmeal Wheat Bread (1.5 lb)
alt.bread.recipes/Hermit (2002)
Modified from Buttermilk Oatmeal Bread (p115) from Bread Machines for Dummies by Glenna Vance and Tom Lacalmita; IDG Books Worldwide (ISBN 0764552414)

This is one we like a lot. I use the Saco powder now but earlier used the lemon/milk mixture with good success. I'm not sure the vital wheat gluten is even necessary. I tend to use Better for Bread flour. My machine is the Welbilt ABMY2K machine. I test for an internal temperature of 190 degrees F. about ten minutes before the baking cycle is over. I stop the machine and take out the bread when it is at that temperature. With my machine I rarely have to add any extra water. Toast the oatmeal for even more flavor. I add the seeds and fruit at the same time as the flour rather than on the fruit and nut signal.

When I make a loaf, I make my own "mix" but measuring out the dry ingredients several times into different bowls. The next few times, I have only to add the liquid ingredients and salt to the pan, dump in the flour/seed/fruit/Saco powder/etc. mixture, put the yeast on top and start the machine.

1/4 cup plus 3 Tablespoons water
2/3 cup buttermilk*
2 Tablespoons oil
1 1/2 teaspoons salt
2 Tablespoons honey
2 Tablespoons sesame seeds
1/4 cup raisins or dried cranberries
1/4 cup sunflower seeds
1/2 cup whole wheat flour
1/2 cup oatmeal
2 1/2 cups bread flour
1 teaspoon vital wheat gluten
1 1/2 teaspoons bread machine yeast
OR 2 1/4 teaspoons active dry yeast

* OR 1 Tablespoon lemon juice and enough milk to make 2/3 cup
* OR 2 1/2 Tablespoons Saco Buttermilk Powder and 2/3 cup water

Place ingredients in the pan in the order listed. Select Basic White or Normal cycle and medium crust color.