Buttermilk Honey Wholemeal Bread recipe
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- Dish type
- Brown bread
- Wholemeal bread
Buttermilk gives this wholemeal loaf fantastic flavour, and it's slightly sweet thanks to a touch of honey. Enjoy warm straight from the oven with lashings of butter, or toasted the next day.
272 people made this
- 2 1/2 teaspoons dried active baking yeast
- 125g wholemeal flour
- 250g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 3 tablespoons honey
- 1 1/2 tablespoons vegetable oil
- 350ml buttermilk, at room temperature
MethodPrep:2min ›Cook:3hr ›Ready in:3hr2min
- Combine the yeast, wholemeal flour, plain flour, bicarbonate of soda, salt, honey, oil and buttermilk into pan of a bread machine.
- If baking in bread machine use medium temperature setting.
- If baking in an oven, use manual or dough cycle to knead dough. Remove from bread maker, and place in a greased loaf tin. Let rise until doubled in size. Bake in a preheated 180 C / Gas 4 oven for 25 minutes, or until bottom of loaf sounds hollow when tapped.
Reviews & ratingsAverage global rating:(282)
Reviews in English (232)
Didn't work the ingredients are wrong a thin liquid is produced with these quantities not a dough I had to increase the flour by another 400g-08 Jul 2014
by Pat V
My husband and I loved this recipe! This is the first time I make it and decided to read all reviews to decide what adjustments I would make. It was a good idea, because my bread came out perfectly—rounded dome, thin crunchy browned crust and a wonderfully soft firm textured bread that was easy to slice (even very thin). I mixed it up in my much loved Kitchen Aid mixer and baked it at 350 for 45min. Here are the adjustments I made:Proofed 1 pkg. active yeast in ½ cup warm water mixed with 1 tbl sugar.Reduced buttermilk to 1 cup (actually, 1 tbl. Apple cider vinegar + milk to make 1 cup) let sit for at least 15 min. then added the baking soda.Mixed flours with salt and took out 1 cupAdded buttermilk substitute and yeast mixture to dry ingredients in mixer and added the reserved 1 cup flour slowly. Mixture was very sticky, so I added ½ cup white flour and even though it was still a bit sticky, left it like that. Put dough in oiled bowl. Turned on oven for 1 min—turned off and put bowl covered loosely with plastic wrap in for 1 hr. Punched down and rolled into rectangle and rolled up tightly into log. Placed into greased bread pan and let rise in oven again for 1hr.; baked for 45min. Perfection!! Don’t be tempted to add more flour—will produce crumbly or dry bread.-05 Sep 2005
Fantastic recipe. I have made it twice within a week. I am not the bread eater in the family, my wife is, and she doesn't want me to stop making it. It raises nicely, is very moist, and isn't heavy and compact like most whole wheat breads. I have done it both times completly in my bread maker which is one of the less expensive ones. I did follow a couple of the other reviewers advise. Use bread flour and not all purpose. Added almost another cup of whole wheat flour than the recipe calls for. I never have buttermilk so added 1 Tablespoon apple cider vinegar to regular milk and mixed the baking soda, oil, and honey with it. Put that in the bread maker first. I also mix the whole wheat flour, the bread flour, and salt in a bowl to combine well before dumping it in the bread maker on top of the liquid ingredients. Put a pat of butter in each corner of the bread pan. Set bread maker to basic/specialty setting with a crust color set for medium. You couldn't ask for a nicer loaf of bread. Will be making this often.-14 Apr 2003
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Seeded wholemeal soda bread
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Mixed seed bread
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Sweet Potato Buns
The Spruce Eats / Pete Scherer
For an interesting twist, try sweet potato buns. Buttermilk and a single sweet potato are the key ingredients, while honey makes them a little sweeter. Perfect dinner buns for autumn, they also make tasty little sandwiches.
Tried this recipe with the suggestion for adding cinnamon and raisins to the bread and it turned out great!
I tried this recipe last night. this bread is so yummy! I followed the recipe exactly and didn't have any problems. Will definitely make again. and again!
My family loves this bread. I have made it three times and am getting ready to make it again. My teenage son has two pieces each morning. It's seems to be a foolproof recipe. The first time, I used honey that was starting to thicken and it worked just as well as with newly purchased honey.
I have tried this 3 times and I don't have fluffy bread. My sister gave me this and her bread was gorgeous and fluffy. I have a home economic degree and have been baking for 45 years. This is the first time I have had so much trouble. I have bought three different flours and yeast for the same lackluster results. Tried adding more flour and exact amounts. I'm stumped.
This bread is delicious! The recipe very easy and it comes out perfect every time we have made it. After baking the house smells of fresh baked bread there is a croud around the table and the bread does not last more than an hour or two. The bread is so soft and just screams for a little honey butter to be spread on it. YUMMY! I am teaching my 10 year old nephew how to make it in the bread machine and he is really excited about being able to make bread and he can't wait to show his mom how to do it! We are all so excited!
Buttermilk Wheat Bread for #BreadBakers
It’s Bread Bakers time again. This month the theme is hearty fall breads. We were asked what reminds us of fall. Perhaps it could be the taste of apples or pumpkins, seeded multi-grain, or peppered cornbread. My answer is pretty much yes to all of the above except pumpkin. Yes, I admit it, I do not care for pumpkin. Anyway, I had to decide on something. Desire for a good sandwich is what made me choose to make Buttermilk Wheat Bread.
Why does this bread remind me of fall? It’s the buttermilk. So many rich holiday cakes and baked goods have it as an ingredient. It becomes a regular item in my fridge until the end of the year. I might as well keep some on hand because I’ll wind up needing it. I do the same with butter and nuts. My freezer gets packed full when I see them on sale.
A sandwich is my typical lunch. Sometimes it’s rather plain and other times I’ll make a “Dagwood” one with a boatload of toppings. It all depends on my mood and cravings. One important part is the bread. My preference is wheat ranging from super dense to light and airy. A touch of sweetness in it is nice, like with Wheat Bread with Oats and Honey.
Buttermilk Wheat Bread is both hearty and light. The secret is using white whole wheat flour. It has all the goodness of regular wheat flour without the heaviness. The other secret is that it isn’t 100% whole wheat. Bread flour also keeps it from being too dense and heavy. I think it makes a superb sandwich bread. It’s wonderful toasted too. I could see starting out the day with an egg sandwich made with it.
What bread reminds you of fall? Is it a sweet one with apples or pears? Or perhaps with winter squash? Scroll down to find a list of bread recipes inspired by the season. Also take a look at my Pear Bran Muffins or Sweet Potato Quick Bread for more autumn bread. Special thanks to Wendy of A Day in the Life on a Farm for hosting this month’s Bread Bakers.
Did you make this recipe?
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Monday 14th of December 2020
Like many others, I had to add A LOT of extra bread flour and ultimately I gave up on the dough because I thought that I must have done something wrong despite being very careful about weighing the flour and following directions precisely. I wish I would have read these comments before tossing out the dough. :(
Monday 14th of December 2020
I gave this a second try with some modifications. Since my first dough was very wet and sticky even with the addition of extra flour, I started off the second batch with 1/2 C water rather than 3/4. I also used whole wheat flour for the sponge. I ended up with a great loaf!
Thursday 15th of October 2020
It looks delicious. I can imagine the smell of it, thank u for sharing such a recipe, can I add grains like rolled oats, flax seed and Shea seeds to it?
Thursday 15th of October 2020
You could fold in some seeds. If you add oats you'll have to compensate by reducing the flour since oat absorb lots of moisture.
Tuesday 22nd of September 2020
Hi: Your bread looks delicious and I’m saving it to my board so that I can make it ASAP lol. My question is, I have SAF instant yeast - would I use the same amount as with regular yeast?
Tuesday 22nd of September 2020
Instant yeast will work fine in this recipe. Yes, use the same amount.
Thursday 3rd of September 2020
Would it be possible to use sour milk in this recipe? Probably need baking soda also, I should think. Thanks
Friday 4th of September 2020
Do you mean regular milk that has gone sour or something like buttermilk. I have made this recipe with buttermilk with great results. No need for the baking soda unless you want to neutralize the sour flavor.
My bread more than doubled after an hour, and when in the loaf pan it was almost to the top already. After proofing 45 mins in the pan it was over the top. I purchased some really good yeast so maybe I should use less next time? Lol
The perfect soda bread
Soda bread, originally from Ireland, is the clever cook&rsquos loaf which can be mixed, shaped and baked in less than an hour. Serve with smoked salmon for a leisurely breakfast or with butter and jam as an afternoon treat.
Serving notes: Makes 1 loaf, which cuts into 12 slices
(12oz) plain wholemeal flour, plus extra to dust
2 level tsp bicarbonate of soda
Preheat the oven to 200°C (180°C fan) mark 6. Put the wholemeal flour, oatmeal, bicarbonate of soda and salt in a bowl. Mix well to combine.
Make a well in the centre. Add the honey and buttermilk, then, using a wooden spoon, gradually beat together, adding enough ordinary milk to form a soft dough. Lightly flour a clean work surface and tip the dough out on to it.
Shape the dough into a 15cm (6in) round. Unlike yeasted dough, it's important not to over-work it, or the finished bread will have a heavy texture. Put the loaf on to a lightly floured baking sheet. Cut a deep cross in the top of the dough and brush with a little milk.
Bake for 30-35min until the bread is slightly risen and sounds hollow when you tap it underneath. Cool on a wire rack, slice and eat the same day.
If you can't find buttermilk, use the same quantity of natural yogurt instead. Alternatively, stir 1tbsp lemon juice into 275ml (9fl oz) skimmed milk and leave for 10min before using.
Buttermilk Honey Oat White Bread - Panasonic SD-ZX2522KXC Bread maker
Ingredients listed in order added to bread maker. If your bread maker is a not a Panasonic follow that makers instructions!
Strong or Very Strong White Bread Flour - 440g
Rolled Porridge Oats - 1/2 Cup / 50g
Fine Sea Salt - 1 1/2 Tsp (if your maker does not have a yeast dispenser add it to bowl opposite your yeast or after 3 to 5 minutes initial knead ing)
Buttermilk - 10 1/4 oz / 290ml
Easy Bake / Fast Action Yeast - 1 Tsp
Added by: George Baley
Banana Bread Variations
Now that I’ve finally perfected this basic banana bread, feel free to change up this recipe and make it your own. Toss some chopped pecans or walnuts into the batter! Same goes for chocolate chips. You could also add raisins, chopped dried fruit or slices of bananas.
Craving muffins instead? Follow my recipe for healthy banana muffins.
Following a special diet? With a couple of minor tweaks, you can make this bread vegan (so dairy free and egg free, too) or gluten free. Check the recipe notes for details.
Watch How to Make Healthy Banana Bread
How to Make Buttermilk Sweet Bread
Assemble your ingredients:
- all-purpose flour
- baking soda
- baking powder
- granulated sugar
Because this is an old-fashioned buttermilk sweet bread, I added vanilla and sugar. If you want to make your bread savory, omit the vanilla and only use 1 tablespoon of sugar.
In a large bowl, add all of the dry ingredients. Sift together. Add the wet ingredients and stir until just incorporated. You don’t want to overmix. Pour the batter into a prepared pan (I like to use Homemade Pan Release) and bake in a preheated oven.
Why Use Buttermilk in Recipes?
Buttermilk brings a pleasant tang to cakes, bread, and biscuits. It helps tenderize gluten, giving baked goods a softer texture and more body. If baked goods have baking soda (which this one does!), then using buttermilk is a good option. Baking soda is a leavening agent that requires acidic ingredients such as buttermilk, lemon juice or molasses to activate it.
How long does this homemade whole wheat bread last?
Homemade wheat bread is not meant to last a long time. It tastes best fresh but can be stored in plastic wrap or a ziplock bag for 3-4 days at room temperature.
I like to re-heat my bread in the microwave for 5 seconds to freshen it back up.
You can also use this recipe to make rolls, hamburger buns, hoagies or even hotdog buns! It’s so versatile and delicious.