Best 12 Buttermilk Wheat Bread Recipes

BREAD MACHINE BUTTERMILK AND HONEY WHEAT BREAD

Steps:

• Put all ingredients in bread machine for 1 1/2 lb.
• loaf in the order suggested by the manufacturer.
• Bake using whole wheat cycle.

BUTTERMILK HONEY WHEAT BREAD

Steps:

• Combine the yeast, whole wheat flour, all purpose flour, baking 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 pan. Let rise until doubled in size. Bake in a preheated 350 degree F (175 degree C) oven for 25 minutes, or until bottom of loaf sounds hollow when tapped.

BUTTERMILK WHEAT BREAD

Steps:

• Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose.

BUTTERMILK WHEAT BREAD

Steps:

• In bread machine pan, place all ingredients in order given. Select "white bread" setting. Bake according to bread machine directions.

BUTTERMILK WHOLE WHEAT BREAD

Steps:

• Combine buttermilk, honey, and butter in a microwave-safe bowl; heat in microwave in 30 second increments until temperature is just below 110 degrees F (43 degrees C).
• Pour buttermilk mixture into the bowl of a stand mixer and add whole wheat flour, all-purpose flour, wheat gluten, yeast, lecithin, salt, ginger, and vitamin C powder; mix, using the dough hook attachment on low speed, until dough just holds together and sides of bowl are clean. Let dough rest in bowl for 2 minutes; mix again with the dough hook attachment for 2 minutes more.
• Remove dough from bowl and knead by hand on a work surface until dough is warm and elastic, 2 to 3 minutes.
• Spray a large bowl with cooking spray and place dough in the bowl, turning it to coat all sides with oil. Spray a piece of plastic wrap with cooking spray and cover bowl with sprayed-side down. Let dough rise until doubled in size, about 1 hour.
• Gently deflate dough by pressing with your fingers and let rise 10 to 15 minutes more.
• Turn dough onto a work surface and roll into an 8 1/2x11-inch rectangle. Starting with the short end, roll dough tightly into a roll, pinching the seams shut. Fold the ends underneath the loaf, pinching the edges to form a smooth top.
• Spray a loaf pan with cooking spray and place loaf in the pan. Cover dough loosely with the sprayed-plastic wrap. Let dough rise 1 1/2 to 2 inches above the pan, 30 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaf.
• Bake in the preheated oven for 35 to 40 minutes. Flip bread out of pan using hot pads; internal temperature should read 190 degrees F (88 degrees C). Allow loaf to cool on wire rack before slicing.

FIVE-GRAIN BUTTERMILK-CRANBERRY BREAD (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
• In large bowl, mix remaining cereal, the flour, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in dried cranberries.
• In small bowl, beat egg and buttermilk with whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened; dough will be soft. On floured surface, knead dough 5 or 6 times.
• On large cookie sheet, shape dough into 7-inch round. Cut large X shape, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
• Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Using serrated knife, cut into slices or wedges to serve.

ABM - BUTTERMILK HONEY WHEAT BREAD

Steps:

• Add to ABM in the proper order and process

CRACKED WHEAT BUTTERMILK BREAD

Steps:

• In a saucepan, bring the water and cracked wheat to a boil; boil for 6 minutes. Drain; cool for 15 minutes. Place all ingredients, including cracked wheat, in bread machine pan in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1-2 tablespoons of warm buttermilk or flour if needed.

BREAD MACHINE WHEAT GERM BUTTERMILK BREAD

Steps:

• Select the 1 1/2 pound loaf size.
• Add the ingredients to the machine according to manufacturer's directions.
• Select the basic white bread cycle.

WHOLE WHEAT OATMEAL BUTTERMILK BREAD

Steps:

• Add 1 1/4 cups of the oats to a medium heatproof bowl. Pour the boiling water over them and stir to combine. Let sit, uncovered, for 10 minutes, stirring frequently. In the bowl of a stand mixer fitted with the paddle attachment, combine the soaked oats, room temperature water, 2 tablespoons of the honey, yeast, buttermilk, olive oil, both flours and the salt. Mix until a rough dough comes together, then switch to the dough hook and knead on low speed for about 10 minutes. When the dough is ready it will have a satiny finish, but it will still be somewhat wet and will cling to the dough hook (if necessary, you can add slightly more flour to the dough). Spray a large bowl with nonstick cooking spray then add the dough, turning to coat. Cover and let rise for 1 hour, or until just about doubled in size. Turn the dough out onto a floured work surface and press down to release excess air bubbles. Shape the dough into a 12x6-inch rectangle, with a long side facing you. Fold the sides in so they meet in the middle, then roll the dough into a log, starting with the end closest to you. Pinch the dough closed at the seam. Spray a 10-inch loaf pan (or at least 9 inches, this is a big loaf of bread) with nonstick cooking spray. Add the dough to the pan, seam side down, pressing it into the corners. In a small bowl, mix the remaining teaspoon of honey with 1/2 teaspoon of hot water. Brush the mixture over the top of the loaf then sprinkle it with the remaining 1/4 cup of oats. Let sit for about 30 minutes, or until the loaf rises just over the top of the pan. Meanwhile, preheat oven to 375 F. Bake the bread for 50-60 minutes, or until the internal temperature is about 200 F. Transfer the pan to a wire rack and turn the bread out. Let cool completely before slicing.

HONEY WHEAT BUTTERMILK BREAD

Steps:

• Use whole wheat cycle for 1&1/2 lbs. and light crust (this works best for the Breadman breadmachines) you may not need to do light crust with other brand machines.

BUTTERMILK WHEAT BREAD

Steps:

• 1. Preheat oven to 350. Spray a loaf pan with cooking spray.
• 2. Warm buttermilk in the microwave for approximately 1 to 1-1/2 minutes (warm to the touch, but not scalding hot). Stir the buttermilk to remix it after pulling it from the microwave.
• 3. Add all ingredients to mixing bowl. If using a stand mixer, use the dough hook attachment to mix at low speed and then knead the dough on medium low to medium for 5 minutes. Add extra whole wheat flour 1 tablespoon at a time as necessary to firm up dough. If making by hand, mix all ingredients until combined, then knead on a lightly floured surface for 5 - 6 minutes, or until dough is elastic, adding a little whole wheat flour as necessary to bring dough together. If using a bread machine, add ingredients as per manufacturer's directions and set for Basic or White cycle.
• 4. After kneading, place bowl on top of oven, covering with a kitchen towel, for 20 minutes
• 5. Punch dough down and place into greased loaf pan. Allow to rise a second time for 20 minutes.
• 6. Bake in preheated oven for 30 minutes