I’ve been searching the web for new bread recipes. The wheat bread I’ve been making for years was getting boring and I wanted something different. I’ve tried many different recipes, some from the King Arthur Flour Company (one of my favorite places), some from cookbooks I own, some from friends. And I found one that I REALLY LOVED!!! My children enjoy it, it stays moist and soft for a several days and it just tastes great. I’ve modified this recipe from Finding joy In My Kitchen to suit me. I prefer complete whole wheat but I did keep just a bit of white in this, but I added some gluten flour to help the bread rise better. Also, the recipe I found was designed for a bread machine so I changed it to work for hand mixing. Here it is. Try and enjoy!!
Wheat Buttermilk Bread yield: 1 loaf
1 1/4 C buttermilk
1 T butter
1 1/2 tsp. salt
1/4 C honey
2 1/4 tsp. yeast
1/4 C dry milk
1/2 C bread flour
2 1/2 C whole wheat flour
2 T gluten flour
Heat the buttermilk and butter to lukewarm (108-115 degrees). Pour into mixer bowl. Add salt, honey and yeast; stir and let yeast proof (when it poofs up a bit).
In another bowl mix dry milk and flours. Add to mixer with buttermilk slowly, mixing as you go. You may need to add more flour to the dough. I use a stand mixer/kneader and knead for 10 minutes. If you are kneading by hand, you’ll need to increase that time to 20 minutes.
Shape into a loaf. Place in a lightly greased loaf pan. Cover, and allow to rise for about 1 hour, or until doubled.
Bake at 325 for 30-40 minutes until the bread is nicely browned and it sounds hallow when tapped.
Remove the loaf from the pan and cool on a wire wrack.
Cool completely (or very close to completely) before slicing. The bread is much too soft to slice before then!
You’ll really enjoy this bread, especially toasted or in grilled cheese sandwiches!!