This is a variation on the Oatmeal Buttermilk Bread recipe from the Macrina Bakery and Cafe Cookbook. I used walnut oil instead of canola oil and I exchanged one half cup of AP flour for one half cup of ground flax.
The dough was a little stickier than last time. I think I may need to only remove 1/4c of AP flour and add the 1/2c of flax. Also, the bread didn't rise as much as I thought it would. I think I need to let my oats cool down more before adding them to the yeast. I think I may have killed some of the yeast.
As you can see the bread came out of the oven with a beautiful golden crust. I remembered to put the oats on the top this time :P If you look closely you can see the bits of flax in there.
The bread came out sooooo good! Chris and I picked up a pyrex loaf pan at the goodwill store ($5 and a little elbow grease with a magic eraser and its as good as new!) so I made two loaves this time instead of the one huge one that I had last time. I lowered the oven temp to 375° this time (I think my oven is off ten degrees or so though) and reduced the baking time by 5 minutes.
I love the nuttiness that the walnut oil and flax give, it's subtle but there. The crust has just the right amount of crustiness to it and the inside is soft and fluffy.
I ate about half of one of the loaves by myself today... I had it toasted with apricot jam this morning, with my chicken salad at lunch and had a ham and cheese sandwich for dinner. Seriously, I can't resist it!