Whole Wheat Buttermilk Bread – 75%  whole  Wheat

ButterMilk Whole Wheat Loaf

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

Isn’t   that   wonderful for a  bread  that  has only 25 %   white  flour  and   no added   gluten !!!

Notes :

  • This  bread  can be  made  100%  whole  wheat   too . I  suggest   that    you  add  at  least 1 tsp  vital   wheat  gluten  and  increase  the  water  by a couple  of   tablespoons  to achieve  similar  results.    Without  the  gluten  the   bread  will be  denser ., but  still  very tasty .
  • If you are  out of  buttermilk  a   good  substitute  will be  1 tbsp  white   vinegar    and  1 C  milk.   Adjust  the  water to  account  for  the  added  vinegar .
  • I have made  this  bread  with and   without  butter.  The  butter  slightly increases  the   shelf  life . You can  safely  avoid  the  butter if the   bread is  going  to be  consumed   within a  day

Enjoy !!

Whole Wheat Buttermilk Bread

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 3 hours, 30 minutes

Yield: 1 Loaf

Whole Wheat Buttermilk Bread


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


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.


Buttermilk Bread

Liked  this  recipe ?  Share here

Leave a Reply

Your email address will not be published. Required fields are marked *