Go Back




  • 6 tbsp rolled oats
  • 3 tbsp grits
  • 3 tbsp wheat bran
  • 1/2 cup water


  • 1 cup wheat flour
  • 2 cups bread flour
  • 1 tbsp instant or active dry yeast
  • 1 1/2 tsp salt
  • 1 1/2 tbsp honey
  • 3 tbsp brown sugar
  • 1/2 cup buttermilk*
  • 1/2 cup water
  • soaker
  • sesame seeds, for topping


  • Combine the soaker ingredients in a bowl or measuring cup. Leave covered for at least an hour, as long as overnight.
  • Add wheat flour, bread flour, yeast, salt and brown sugar to a stand mixer. Stir on low to combine.
  • Next add honey, the soaker, water and buttermilk. 
  •  Mix the ingredients until they clear the sides of the bowl and form a sticky ball.
  • On a floured counter, knead the dough by hand for 10-12 minutes.
  • Place the dough into a lightly greased bowl. Cover and let rise until doubled, an hour to an hour and a half.
  • Deflate the dough and press into a rough rectangle, 6x8 inches.
  • Roll the dough tightly away from you, tucking the ends under as you go.
  • Pinch the seams together and place seam side down in a greased loaf pan.
  • Cover and let rise until the rough crests the lip of the pan, about another hour.
  • While the dough is rising, preheat the oven to 350 degrees.
  • Once risen, gently brush or spritz the top of the dough with water. Sprinkle with sesame seeds.
  • Bake for 40-45 minutes until golden, rotating halfway through.


  • Almond or cow's milk with 1/2 tbsp of lemon juice will work fine in place of buttermilk. You could also use thinned yogurt. 
  • An 8 1/2 x 4 inch loaf pan is the ideal size for this loaf. If you have a larger size that's fine, but your dough might not peek out over the edge of the pan.