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Whole Wheat Buttermilk Bread – 75%  whole  Wheat

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I love  buttermilk .  Here is  this   wonderful ingredient  that  enhances the  flavor   and  texture  of  your  baked  goods without  adding  copious  amount of  fat .   It is  easy to make  buttermilk at  home . Spiced/sweet buttermilk  was a  favorite   drink   during   summer  months  in India .  There  are  some   really good  brands  in the market now  without  additives  .   I add   it  to   breads , pancakes  and  even  cakes . The   results  are  always  fantastic .   Here is a  basic  WW  Buttermilk loaf  that is   soft  and  light  and  airy ,  perfect  for  a  breakfast  toast  or  a quick sandwich .

Before  you start  make  sure  that  all the  ingredients  are  at  room  temperature .  Warm  the  water  to  around  100°F – 110°F , or  just  warm to  touch . Take   the    flours  and   salt  in a  large  mixing  bowl    Mix  well .  Make a  well (hole) in   the  middle  and   put  the  honey 1/4 C  water  and  the  yeast  in it .  Use a  spoon  to  stir  the   water   gently  a couple of  times  to  mix   and  leave it  to  proof   for  5  to  10 minutes .   After  5  minutes  you should see  the   yeast  bubbling   .  A  word of  caution , if  you are  unsure of  the  quality of  yeast  do this step  separately  in a  bowl  and add  the  bloomed  yeast  to  the  flour.  Pour 1  C of  buttermilk  into the    bowl  and  use   a  wooden  spoon/ spatula  to  stir  everything  together .  If  it  gets  too hard  to  combine slowly  add  the  remaining  1/4 C  water  while  stirring . Stir  until all the  flour  is   moist  .  Cover  and  set  aside   for  20  minutes .
Turn  the   dough  out onto a  lightly floured   surface  and  knead  gently for  10 minutes  Knead  in  the  softened  butter .   If  the   dough  is   very sticky  add  1  or  2   tablespoons  more of flour . As  you  kneed  the   dough  will become more  pliable .  Knead  gently ,  excess kneading   will  break down the   fragile  gluten  strands  in  the   whole   wheat   dough .  When  the  dough has become  soft  and pliable , it is  time  to stop kneading . Form the   dough  into a  ball  .  Oil a  medium  bowl and  transfer  the   dough into it .  Turn  the   dough  to  lightly  coat   all sides   with oil .  Cover   with a  plastic  wrap  or  damp kitchen  towel  and  let  rise  in a  warm place   till   doubled ,   about  1  to 1. 1/2  hr .
Once  the   dough is  doubled , punch it   down   Transfer onto a  lightly floured    work  surface . It is  time  to shape the loaf .  There are  may  ways of   doing  this  . Here I have  illustrated one  such method.
 Whichever method you choose  when  transferring  the dough to the pan  ensure that  the seam  side facing  the  bottom .   Lightly  coat  the   top   with  oil , cover  with a  plastic wrap  or  damp  towel  and   let  rise  until  almost  doubled  ,  about   30  to 45 minutes . In  this  picture  I have  used a  4X8  pan  .  The   dough   has   risen  more   than  an  inch  over  the  top of  the  pan .    If  you  were  using  a  9X5  pan  the   dough  would be  barely peeking  over  the   top .
ButterMilk Whole Wheat Loaf

Preheat  the  oven  to  375°F (190°C) .  Place the  loaf pan in the  middle  rack .  Reduce  the  temperature  to 350°F (175°C)  and  bake  for   30 to 40 minutes  until done .   When   done  the  crust  will have  the  lovely golden  brown  color  and  the   bread  will  sound  hollow   when  tapped on   the  bottom .

Cool in the pan  for   10 minutes .  transfer  to a  wire  rack  and   cool  completely before  slicing .

ButterMilk Whole Wheat Loaf
ButterMilk Whole Wheat Loaf

Whole Wheat Buttermilk Bread

By Syama
This  buttermilk loaf  is  made  with mostly whole  wheat  flout. It is  soft   like  white bread  but  much more  delicious.    Butter milk adds  to the  taste and texture   as  well.  
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours 30 minutes
Course Bread
Cuisine American
Servings 1 Loaf

Ingredients
  

  • 2 1/4 C Whole Wheat Flour
  • 3/4 C Bread/All Purpose Flour Unbleached
  • 1 1/4 Tsp Salt
  • 1 C Buttermilk Low fat
  • 1/2 C Water
  • 2 Tsp Yeast
  • 2 Tbsp Honey
  • 1 Tbsp Butter - 1 Tbsp Unsalted (Optional)

Instructions
 

  • Bring the buttermilk and butter (if using) to room temperature . Warm the water to 100 - 110 °F , or just warm to touch . Mix the flours and salt in a large mixing bowl .Make a well in the center and add the honey , yeast and 1/4 C water .Give a a gentle stir and keep aside for 10 minutes to activate the yeast .
  • Mix everything together using a spatula / wooden spoon while adding the 1C buttermilk . If the dough is too dry and difficult to stir add the remaining water by tablespoons , just enough to keep stirring . Once all flour is mixed in cover and let the dough rest for 20 minutes .
  • Turn out onto a lightly floured kneading surface and gently knead for 10 minutes . Add the softened butter to the dough and knead it in . If dough is too wet even after a few minutes of kneading add a little more flour, 1 Tbsp at a time .
  • Lightly oil a medium bowl and transfer the dough to it . Coat the top with a little oil , Cover with a plastic wrap or damp kitchen towel and let rise till doubled , about 60 to 90 minutes .
  • Punch down the dough , knead a few times in the pan and shape into a log . Lightly spray the loaf pan , and transfer the dough to it . Cover with a plastic wrap or damp kitchen towel and let rise until doubled , about 30 to 45 minutes .
  • Preheat the oven to 375°F (190°C) . Transfer the dough to the middle rack . Reduce the temperature to 350°F(175°C) and bake for 30 to 40 minutes until done .
  • Cool in pan for 10 minutes . Transfer to a cooling rack and let cool completely before slicing.

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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Buttermilk Bread

5 from 1 vote (1 rating without comment)
Recipe Rating