Whole Wheat Buttermilk Bread

buttermilk bread

This buttermilk whole wheat bread is a new recipe for me, but I will be making it often. If you love wheat bread, you’ll like this recipe. The buttermilk and eggs in the recipe give it an added texture and protein. My family enjoys this bread, which can be sliced and put into the freezer for later use. Use it a few slices at a time or defrost the entire loaf for dinner a week later.

I found this recipe on another food blog site, and have been given permission to share it here. To visit Paula Roy’s site, simply click here.

buttermilk bread

In addition to the usual bread ingredients of water, yeast, sugar, salt, and oil, you will need eggs and buttermilk. This bread is especially good toasted. A friend who visited when I served it told me that she thinks it has a nutty flavor. I’m not sure where that comes from, and I wonder what the rest of you will say about the flavor of this bread. The texture is very soft and I assume that comes from the buttermilk.

buttermilk bread

Whole Wheat Buttermilk Bread

My Windowsill
An interesting flavor from buttermilk, this whole wheat buttermilk bread is great for toast and for serving with sandwiches or for dinner.
Prep Time 2 hrs 15 mins
Cook Time 35 mins
Total Time 2 hrs 50 mins
Course Bread
Cuisine American
Servings 2 loaves

Ingredients
  

  • 1 cup warm water
  • 4 tsp. instant yeast
  • 1 cup buttermilk
  • 1/3 cup white sugar
  • 1/4 cup vegetable oil
  • 2 large eggs beaten
  • 1 Tbsp. salt
  • 2 cups whole wheat flour
  • 3-4 cups white flour

Instructions
 

  • Combine warm water and yeast
  • Let it stand until it is foamy (about 5 minutes)
  • Add buttermilk, sugar, oil, eggs, salt and whole wheat flour
  • Combine thoroughly, then let stand, covered, for ten minutes. (This gives you time to clean up everything but your flour)
  • Add 3 cups white flour - 1/2 cup at a time, blending well each time
  • Knead with your machine or by hand for 6-8 minutes, adding enough flour until the dough pulls away from the sides of your mixing bowl
  • Place in greased container and cover
  • Let rise for one hour
  • Punch dough down, then divide in two
  • Shape into loaves and put into greased bread pans
  • Optional: prick tops with fork all the way to the bottom of the pan
  • Let rise for 45-60 minutes; keep covered if your house is cool or drafty
  • Heat oven to 375, then brush tops of the loaves with about 1 tablespoon buttermilk
  • Bake at 375 for 28-33 minutes

buttermilk bread

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