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.
Keyword ButterMilk Bread
Prep Time 20minutes
Cook Time 40minutes
Total Time 3hours30minutes
2 1/4CWhole Wheat Flour
3/4CBread/All Purpose Flour Unbleached
1CButtermilk Low fat
1TbspButter - 1 TbspUnsalted (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.
For detailed instructions go to https://oventales.com/whole-wheat-buttermilk-bread-75-whole-wheat/ .