Reviewed: Dec. 8, 2005

I made this bread in my bread machine following the directions from my machine, and it turned out great! I used low fat buttermilk and butter instead of oil, and white bread flour instead of the all purpose. I used the light crust option, and it still got a little dark. Other than that, fairly dense crumb, hearty texture, and I was able to slice it nice and thin. I will definately be making this again. I will try to go to half wheat flour next time.

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MERCURYBM

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Reviewed: Nov. 4, 2005

This is one of the best bread recipes I have tried. I added extra flour and got a very big loaf. I baked it in my bread maker the first time, but am now trying it in the oven. It did fall slightly, but was still a very tall loaf. It was light and sliced well.

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Cindy

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Reviewed: Sep. 5, 2005

My husband and I loved this recipe! This is the first time I make it and decided to read all reviews to decide what adjustments I would make. It was a good idea, because my bread came out perfectly—rounded dome, thin crunchy browned crust and a wonderfully soft firm textured bread that was easy to slice (even very thin). I mixed it up in my much loved Kitchen Aid mixer and baked it at 350 for 45min. Here are the adjustments I made: Proofed 1 pkg. active yeast in ½ cup warm water mixed with 1 tbl sugar. Reduced buttermilk to 1 cup (actually, 1 tbl. Apple cider vinegar + milk to make 1 cup) let sit for at least 15 min. then added the baking soda. Mixed flours with salt and took out 1 cup Added buttermilk substitute and yeast mixture to dry ingredients in mixer and added the reserved 1 cup flour slowly. Mixture was very sticky, so I added ½ cup white flour and even though it was still a bit sticky, left it like that. Put dough in oiled bowl. Turned on oven for 1 min—turned off and put bowl covered loosely with plastic wrap in for 1 hr. Punched down and rolled into rectangle and rolled up tightly into log. Placed into greased bread pan and let rise in oven again for 1hr.; baked for 45min. Perfection!! Don’t be tempted to add more flour—will produce crumbly or dry bread.

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Pat V

Cooking Level: Expert

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Reviewed: Aug. 16, 2005

This is the best of the four wheat bread recipes I've tried. The buttermilk keeps the bread moist with a wonderful texture and the honey adds a touch of sweetness. I followed the recipe exactly and made it in my machine on the wheat cycle. This added another hour to the total bake time for a total of approximately 4 hrs. - 4 hrs. 15 mins. Thank you for sharing this recipe!

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STUARTLITTLE

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Reviewed: Aug. 6, 2005

The amount of flour is way off in this recipe and I had to add so much more that I ended up with two 1lb loaves. But it tastes so good that I don't mind having the extra loaf at all. The buttermilk really brings out the sweetness of honey.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Jul. 15, 2005

Flavor was great! I have made this recipe several times now and I always have to add more flour in or it is way too sticky. I also usually get two small loaves out of it. Only one time did it come out perfectly domed, it seems to just fall ever so slightly but it does not seem to affect the taste or texture. I have also added in cracked wheat, and a 5 grain cereal to it for fun and it's been tasty! Mine does seem to be a bit crumbly, not good for sandwhiches or slicing thin but eaten fresh, thick sliced, with butter and jam.

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LINDALOU2002

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Reviewed: May 24, 2005

Delish! Used all wheat flour and mixed with my Kitchenaid mixer. I put 1/8 cup warm water with the yeast to proof first. I ended up having to use more flour, but it came out wonderfully. :)

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sweetslady

Cooking Level: Expert

Home Town: Goldsboro, North Carolina, USA

Living In: Wichita, Kansas, USA

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Reviewed: May 4, 2005

This bread was really easy to make and really tasty!! My roommate and I both loved it! I used bread flour instead of AP flour and it turned out great, although the top wasn't domed, it was sunk in a little bit. This didn't affect the flavor though.

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MANDAPANDA616

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Menomonie, Wisconsin, USA

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Reviewed: May 3, 2005

not wheaty enough for my husband's taste. Since he eats the bread, I won't make this again. On the plus side, it was easy to make(I made by hand).

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: May 1, 2005

Very easy to make and turns out great. i don't have a bread machine so I mix every thing by hand. Usually have to add extra flour so it is not sticky.

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SJHOMER

Cooking Level: Intermediate

Home Town: Winnemucca, Nevada, USA

Living In: Mesa, Arizona, USA

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Reviewed: Apr. 3, 2005

THis was very good, moist bread. The flavor was excellent, but both loaves fell just a little in my bread machine. I love the subtle buttermilk taste. I added a little more flour on the second loaf, about 1/8c. Next time I'll try adding 1/4c or more.

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VALENZANO

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

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Reviewed: Feb. 18, 2005

Awesome! So moist and tasty. All my friends want this recipe!

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Julie T

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Reviewed: Feb. 15, 2005

I read with interest the many posts on this recipe and decided to try it. Delicious! I did not find that I had to reduce the amount of buttermilk. Perhaps because its winter and the flour is absorbing more liquid, or maybe its because I use King Arthur which is a high grade flour, but the little bit of flour I had left over after mixing, I used to work in while I hand kneeded the dough. Love this recipe as does my whole family. We will be making it alot! Thank you

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Judy

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Reviewed: Jan. 26, 2005

Excellent. The texture was smooth and the flavor was delicious. My dough seemed really sticky for being bread dough, even with lots of kneading, but it turned out really really great. I suggest baking on a cooking stone or cookie sheet.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Jan. 23, 2005

This is the first time I've ever made whole wheat bread and it is delicious! I don't have a ABM so I used my Cuisinart. First I mixed the dry ingredients together; then I combined the wet ingredients before slowly adding them to the machine. I did have to add about 1/2 to 3/4 cup more white flour before the dough would release from the sides of the bowl. Other than that I followed the recipe and obtained a perfect loaf of bread. This recipe is a keeper.

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copper

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Reviewed: Jan. 23, 2005

Turned out great in my machine. I checked the doughball and it was too wet and I probably added in a cup of flour. The loaf was picture perfect and the bread was moist and airy.

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OCEANVIXEN79

Cooking Level: Intermediate

Home Town: Crownsville, Maryland, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jan. 19, 2005

Now THIS is a good bread recipe!!!! I used the dough cycle in my bread machine and then set it in a loaf pan for a 2nd rise. And then I forgot about it & when I remembered it, 3 hours had passed! It had DEFINITELY doubled in size! But then I baked it as instructed in my oven and it turned out SO YUMMY!! I'll use this one again & again.

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KARYNJO

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Reviewed: Jan. 2, 2005

As usual, I added my own twist but this was great bread with great consistency. I make my bread by hand so the order of ingredients I had to change. I added 1/8 cup water to mix with the yeast as my first step. I always substitute butter (real) in my bread recipes for the vegetable oil. I just added all the remaining ingredients and kneaded the bread as usual. I cooked it in two flour pots which is always a nice touch. It is also very good if herbs are added(ex. oregano, thyme, basil, parsley and fresh garlic.) I knead them in at the end.

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JAMYEARN

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Reviewed: Dec. 15, 2004

I followed the recipe exactly. However I used the wheat bread setting for my Williams Sonoma machine and baked in the machine. It is absolutely fabulous.

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martincooks

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Reviewed: Dec. 12, 2004

This is the perfect wheat bread recipe I've been looking for. It's delicious, and it doesn't sit like a rock in my stomach. I was reluctant to use the bread machine my fiance gave me, but it really is a great time saver for my regular sandwich breads. This recipe is now at the top of the list; it even makes peanut butter and jelly seem gourmet. Thank you!

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BKY3C

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Buttermilk Honey Wheat Bread

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