Buttermilk Bread Recipe

2 teaspoons active dry yeast (¼ oz or 7 g)
½ cup warm water (120 ml)

¾ cup very hot water (175 ml)
¼ cup honey (60 ml)
1 ¼ cups cold buttermilk (300 ml)

5 ½ cups whole wheat flour (830 g)
2 teaspoons salt (11g)

2 to 4 tablespoons butter

Makes 2 loaves, 8” x 4” pans.  For lightest, most delicious version, use finely ground spring wheat flour.  Coarse flour makes earthy, tender bread.  Use more butter for lighter rolls.

Dissolve yeast in warm water

Mix hot water with honey, then add buttermilk.  Temperature should be slightly warm. Add the yeast mixture.

Stir flour and salt together, making a well in the center.  Pour the yeast and buttermilk mixture into the well, and stir from the center outwards, incorporating all the flour. Adjust with water.  Bread is lightest if dough is slightly soft.

Knead mixture for 20 minutes, adding cold butter in small bits at the end.

Form the dough into a ball and place it smooth side up in the bowl.  Cover, and keep in a warm place for about 90 minutes.  Dough will be ready when you poke a wet finger ½ inch into it and the dough either sighs or it does not fill in the hole after withdrawal.  Preheat oven to 325F (or 400F for rolls).

Press the dough flat, form into a smooth round and allow it to rise again in the same way, but for only half as much time as the first rising period.

Press the dough flat again, and divide it into 2 equal loaves.  Place loaves in buttered bread pans and let rise until volume doubles.  Bake nearly 1 hour for bread, 15-20 minutes for rolls.


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