Buttermilk Wheat Bread
Soft whole wheat bread with the flavors of buttermilk and honey.
Servings 12
Cost 5
Ingredients
- ½ cup warm water (110 to 115 degrees F)
- 2 ¼ teaspoons active dry yeast
- 2 tablespoons granulated sugar (24 grams)
- 1 ¾ cups whole wheat flour, used Pillsbury brand so a nice light wheat and not overly dry. (230 grams)
- ⅛ teaspoon baking powder
- 2 tablespoons honey (40 grams)
- 4 tablespoon vegetable oil or light olive oil
- 1 teaspoon salt
- 1 large egg, room temperature (50 grams)
- ⅔ cup room temperature buttermilk (see note about powder)
- 2 ¼ cups bread flour, divided use --More if needed (315 grams)
Instructions
- Grease two 8 ½ by 4 ½ pans or a 9x5 inch pan. You may want to line with a strip of parchment, but that's optional.
- Put the warm water, yeast and sugar in a stand mixer bowl and let proof.
- Add the whole wheat flour, baking powder, honey, oil, salt and egg and beat with the paddle until well blended. Gradually add 2 cups (280 grams) of the bread flour and beat. Continue adding bread flour IF NEEDED until the dough is thick and less sticky, then switch to the paddle. Alternatively, you can knead by hand. Note: I made half batch and used 1 cup bread flour and then added an extra 2 tablespoons during the knead, so a full batch will probably be 2 cups added and the extra ¼ cup during the knead).
- Knead on low with the dough hook, adding about ¼ cup of flour or, until the dough is smooth and elastic. If kneading by hand, use the remaining flour to dust the mat and allow the dough to pick up flour as you knead.
- Shape dough into a ball and put it in a bowl with a little oil. Turn dough ball to coat with oil, then cover and let rise for about 60 minutes or until dough has doubled in bulk.
- Punch dough dough. Press the dough into a rectangle on a lightly floured mat, then roll it up into a cylinder, turning down corners as you roll and pushing out air. If making two loaves, divide in half and do this twice.
- Position the dough in the pan or pans. Cover with greased plastic wrap and let rise for 35-40 minutes or until it has doubled and nicely rounded. Preheat the oven to 350 degrees F.
- Bake at 350 degrees F. for about 35 minutes or until internal temperature of dough registers around 205 degrees F.
- Let cool in the pan for about 10 minutes, then carefully remove from pan and let cool completely before slicing.
Notes
If using buttermilk powder, use the equivalent of ⅔ cup. The brand you buy should say exactly how much powder equals a cup, so check the label.
