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READY IN 6+ hrs

Buttermilk Wheat Bread

Read Reviews (81)

"A very soft bread. I love how it smells right when it comes out of the bread machine." — MSACEBAKER

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Original recipe makes 1 - 2 pound loaf Change Servings

1 1/2 cups buttermilk
1 1/2 tablespoons butter, melted
2 tablespoons white sugar
3/4 teaspoon salt

3 cups all-purpose flour
1/3 cup whole wheat flour
1 1/2 teaspoons active dry yeast

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Directions

Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose.

Kitchen-Friendly View

PREP 8 mins
COOK 6 hrs
READY IN 6 hrs 8 mins

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Very good and one of the easiest bread recipes I've come by. One negative is the yeast amount should be increased to 2 1/2 teaspoons. I followed the recipe the first time and it took way too long to rise. I did NOT use a bread machine. If making by hand, just throw all the ingredients into one bowl and mix. No need to proof the yeast, it will still rise (make sure yeast is fresh). I've kneaded this both by hand and using a dough hook for a good 5 min. This dough comes together well and is not sticky, so kneading by hand is a cinch. Instead of using extra flour when kneading, which can toughen and dry the finished product, spray your hands with PAM or oil and knead that way. No sticking and no extra flour needed. I let this rise in a warm oven until doubled, then rise a 2nd time in a (9x5) loaf pan. Baked at 350 for 20 min. Brush with butter when it comes out and cover loosely with foil to soften the outer crust. Great crumb and texture. I will make again. TIP - I use 2 cups white flour and the rest wheat flour. As a general rule, I always add one tablespoon powdered gluten for every cup of wheat flour I use in any recipe. This keeps the bread nice and chewy.

—MommyFromSeattle

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Most Helpful Critical Review

Mar 06, 2006

I don't usually have buttermilk in the house, so a lady I work with told me to buy the powdered buttermilk. I used(with the correct amount of water that the buttermilk powder called for) it and it seemed to work fine. Overall,I wasnt really impressed with this recipe, considering that it got 4 stars. Maybe I should have used real buttermilk. I also am never really happy with anything I make with my breadmaker. So who knows!

—Jennifer

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93 Ratings

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Jan 31, 2008

This bread came out very nice. Instead of using bread machine I mixed all the ingredients together in a stand mixer, let the dough rise and then baked in the oven at 350 in a loaf pan. I used white wheat flour so came out very light colored.

—DSULTEMEIER

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Mar 08, 2008

This bread is wonderful! I put the ingredients in the bread machine set to dough cycle, after it finished I put the bread into a 9 by 5 load pan, let rise for 30 minutes, and then baked in the oven (350 degrees) for 27 minutes, I had the timer set at 30 but pulled it out a few minutes early, it probably could have baked the entire 30 minutes and turned out fine. It almost has a sourdough taste to it but it is very soft and light. I love it and so does the family! Can't wait to make some sandwiches with it. Just for clarification I used reduced-fat cultured buttermilk that comes in a little jug like regular milk. Thanks for this great recipe!

—Michigan Mommy

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Aug 18, 2010

If I didn't have a favorite Italian bread recipe I generally use this recipe could easily become a staple. I thought it was short on salt and yeast so I increased both without straying from the recipe too much - 1 tsp. salt and two tsp. yeast. I kept the measurements of all else the same but used bread flour for the all-purpose flour by accident (it's called making assumptions and not reading the recipe carefully - again). In any case, this is all you'd want in a basic, everyday bread. It rose, baked and sliced nicely and has great flavor (I DO think it needed that extra salt). I'm not a big fan of whole wheat bread, much preferring white bread, so this was perfect for me with its mere 1/3 cup of whole wheat flour. So if you're thinking this is a hearty whole wheat bread, choose a different recipe - or use this one, with half whole wheat flour and half all-purpose (or bread flour). No matter how you slice it (ha!) this is a great bread, one of the better ones I've tried from this site.

—naples34102

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Jan 10, 2008

This has become one of my very favorite bread recipes. My family and friends can't seem to get enough of it. Sometimes I substitute 1 package of Lipton Onion Soup mix for the salt to make a great-tasting onion bread.

—Jim McConnell

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Jun 29, 2008

Great recipe ! I drink buttermilk but didn't have any on hand, so I added one tbsp white vinegar to the milk - instant buttermilk ! Also used honey instead of sugar. First time using my Breadman - my husband and daughter really enjoyed it. Thank you !

—Anna Marie

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Oct 13, 2006

This bread was awesome! I added a hand full of cheese to the bread machine. My boys ate the whole loaf. Delicious and yummy, thanks for the post (we ate this with the Roast Lemon Herb chicken recipe on this site).

—opal~/~dragonfly (dana)

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Nutrition

Calories
160 kcal
8%

Carbohydrates
30 g
10%

Cholesterol
5 mg
2%

Fat
2.1 g
3%

Fiber
1.4 g
5%

Protein
4.9 g
10%

Sodium
189 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Buttermilk Wheat Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 160
Calories from Fat: 19

% Daily Value *
Total Fat 2.1g 3 %
Saturated Fat 1.1g 6 %
Cholesterol 5mg 2 %
Sodium 189mg 8 %
Potassium 104mg 3 %
Total Carbohydrates 30g 10 %
Dietary Fiber 1.4g 5 %
Protein 4.9g 10 %
Sugars 3.6g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 5 %
Iron 17 %
Thiamin 28 %
Niacin 25 %
Vitamin B6 3 %
Magnesium 5 %
Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.