In a mini-food processor, fitted with a metal blade, pulse the oatmeal until the meal is very fine.
Remove from the processor and turn into a mixing bowl.
Stir the buttermilk into the oats and cover with plastic wrap. Let the oatmeal steep in the buttermilk for 12 hours (overnight)
In a mixing bowl, sift the other ingredients together.
Stir in the steeped oatmeal and mix well. If the mixture is too wet add a little more flour.
Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with the butter.
Lightly dust the work surface with some flour.
Turn the dough out onto the surface and knead the dough a couple of times to form a soft ball like shape.
Press the dough into a round about 2 inches thick. Using a sharp knife, make a criss-cross cut into the bread.
Place the bread in the prepared pan. Bake until golden brown, about 25 to 30 minutes.
Remove from the oven and cool on a wire rack. Serve the bread warm with butter.
Not a NESTLÉ®-tested recipe.