BUTTERMILK WHEAT BREAD
This tender, bright-tasting bread makes delicious sandwiches and sinful toast.
BUTTERMILK WHEAT BREAD
This tender, bright-tasting bread makes delicious sandwiches and sinful toast.
Ingredients
For the bread:
  • 2 cups buttermilk at room temperature
  • ¼ cup honey
  • ½ cup hot warm water
  • 2 teaspoons active dry yeast
  • 2 teaspoons salt
  • 2 cups whole-wheat pastry flour
  • 3 - 4 cups all purpose or bread flour
  • 3 tablespoons butter at room temperature
Optional for topping:
  • 1 egg beaten with 1-tablespoon warm water
  • 2 tablespoons sesame seeds
Instructions
  1. Add the buttermilk to the bowl of your electric mixer fitted with a dough hook.
  2. In a small bowl or one-cup measure, add the ¼ cup honey and ½ cup hot water. Stir well to dissolve the honey and add to the buttermilk.
  3. Add the yeast and sea salt. Let stand for 5 minutes.
  4. Add the whole-wheat pastry flour and mix. Add the bread flour and continue to mix until the dough starts to form a ball.
  5. Add the soft butter and continue to mix, adding more flour if necessary, until the dough has pulled away from the sides of the bowl and forms a smooth ball. (1424 grams dough)
  6. Turn out onto a well-floured surface, knead until smooth, cover with a damp towel and let rise until double in bulk, about 1-½ hours.
  7. Divide the dough into 2 or 3 pieces.
  8. Shape into 2 or 3 loaves and fit into greased pans.
  9. Slash the top of each loaf with a serrated knife.
  10. Brush the tops with egg wash.
  11. Sprinkle with sesame seeds. Let rise until double in bulk, about 35 minutes.
  12. Bake in a preheated 350-degree oven, rotating as needed, until nicely browned and the loaf sounds hollow when thumped on the bottom, about 45 minutes.
Recipe Notes

Makes 3 – 1 pound loaves or 2 – 1.5 pound loaves.

Nutritional analysis per 28 gram slice (estimate, varies): 80 calories, 3 grams protein, 15 grams carbohydrates, 1 gram fat, 170 mg. sodium, 1 gram fiber

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