Buttermilk Whole Wheat Bread

Buttermilk Whole Wheat Bread

jc

"This is the only loaf bread we eat at home. It won a grand-prize ribbon at the county fair! We grow and grind our own white wheat, so I have the luxury of using fresh flour."
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Ingredients

2 h 50 m servings 173 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Combine buttermilk, honey, and butter in a microwave-safe bowl; heat in microwave in 30 second increments until temperature is just below 110 degrees F (43 degrees C).
  2. Pour buttermilk mixture into the bowl of a stand mixer and add whole wheat flour, all-purpose flour, wheat gluten, yeast, lecithin, salt, ginger, and vitamin C powder; mix, using the dough hook attachment on low speed, until dough just holds together and sides of bowl are clean. Let dough rest in bowl for 2 minutes; mix again with the dough hook attachment for 2 minutes more.
  3. Remove dough from bowl and knead by hand on a work surface until dough is warm and elastic, 2 to 3 minutes.
  4. Spray a large bowl with cooking spray and place dough in the bowl, turning it to coat all sides with oil. Spray a piece of plastic wrap with cooking spray and cover bowl with sprayed-side down. Let dough rise until doubled in size, about 1 hour.
  5. Gently deflate dough by pressing with your fingers and let rise 10 to 15 minutes more.
  6. Turn dough onto a work surface and roll into an 8 1/2x11-inch rectangle. Starting with the short end, roll dough tightly into a roll, pinching the seams shut. Fold the ends underneath the loaf, pinching the edges to form a smooth top.
  7. Spray a loaf pan with cooking spray and place loaf in the pan. Cover dough loosely with the sprayed-plastic wrap. Let dough rise 1 1/2 to 2 inches above the pan, 30 to 45 minutes.
  8. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaf.
  9. Bake in the preheated oven for 35 to 40 minutes. Flip bread out of pan using hot pads; internal temperature should read 190 degrees F (88 degrees C). Allow loaf to cool on wire rack before slicing.

Footnotes

  • Cook's Note:
  • The natural preservatives I use do not change the taste. You can leave out the ginger, lecithin, and vitamin C if desired.
  • Providing rest time is important when using a majority of whole wheat flour. Let the dough rest for a couple of minutes between stages, covering it as necessary so it doesn't dry out.

Reviews

Read all reviews 2
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Lovely bread. A tad crumbly, but it could've been my wheat flour. I didn't add in the preservatives--didn't have them, and didn't feel like searching the stores for them. It still turned out...

I made my dough in the bread machine and then baked at 350 for 30 minutes. It is a nice tasting loaf, but a little on the heavy side. I left out the lecithin and vitamin C. *Update-I just change...

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