Buttermilk Whole Wheat Bread recipe

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Ingredients

1 ½ cups buttermilk
3 tablespoons honey
2 tablespoons butter
2 ⅓ cups whole wheat flour
1 cup all-purpose flour
2 ½ tablespoons vital wheat gluten
2 teaspoons active dry yeast
½ teaspoon powdered lecithin
½ teaspoon salt
1 pinch ground ginger
1 pinch vitamin C powder
cooking spray

Nutrition Info

173 calories
carbohydrate: 31.6 g
cholesterol: 6.3 mg
fat: 3 g
fiber: 3.3 g
protein: 6.6 g
saturatedFat: 1.5 g
servingSize: -
sodium: 144.6 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 servings

Recipe Note

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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