Whole Wheat Buttermilk Bread Recipe

Tender whole wheat buttermilk bread.

This recipe yields a bread loaf of about 400 g.

Ingredients

• All-purpose flour, 200 g
• Whole wheat flour, 50 g
• Instant dry yeast, 1/2 tsp
• Salt, 5 g
• Water, 50 ml
• Buttermilk, 110 ml
• Honey, 10 g
• Vegetable oil (canola oil), 15 ml

Directions

1. In a bowl, mix together flour and salt, then add the yeast and mix well
2. Add the water, buttermilk, and honey to the flour mixture and mix with the dough hook attachment of the stand mixer at speed 1 until all ingredients combine into a ball
3. Cover with cling film and leave to rest for about 15 minutes
4. Knead the dough at speed 2 for 3-5 minutes until smooth
5. Add the oil and continue to knead for another 3-5 minutes until the dough is soft and supple but not sticky
6. The internal dough temperature should register about 27 C on an instant-read thermometer
7. Cover with cling film and let rise at room temperature until doubled in size
8. Transfer the dough onto a lightly floured work surface and gently press to release most of the air
9. Pre-shape the dough into a ball, cover with cling film, and leave to rest for about 20 minutes
10. Shape the dough into a tight oblong ball and put into a greased 20 cm x 10 cm x 7 cm rectangular bread tin, cover with cling film, and let rise at room temperature until nearly doubled
11. Bake in a preheated oven at 180 C for about 30 minutes
12. Cover with aluminum foil in case the top of the bread gets too dark
13. The internal bread temperature should register over 90 C on an instant-read thermometer
14. Carefully remove the bread from the bread tin and place on a wire rack to cool for at least 2 hours
15. If desired, glaze the top of the bread with a little melted butter while still warm

How to serve

Serve with butter, cheese, peanut butter, or jam.