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.
Buttermilk Wheat Bread
- 1 package active dry yeast 1/4 ounce
- 3 tablespoons honey divided
- 1/2 cup water
- 1 cup buttermilk at room temperature
- 1/4 cup vegetable oil
- 1 egg at room temperature
- 1 3/4 cups white whole wheat flour
- 1 teaspoon salt
- 1/8 teaspoon baking powder
- 2 1/4 to 2 3/4 cups bread flour
Grease a large bowl and set aside.
Place yeast in the bowl of a stand mixer.
Heat 1 tablespoon honey and water in a small saucepan until warm (105°F to 110°F). Add to yeast, stir, and let stand for 5 minutes.
Whisk together buttermilk, vegetable oil, remaining 2 tablespoons honey, and egg. Add to yeast mixture and stir well.
Add wheat flour, salt, and baking powder.
Using the flat beater, mix on low speed until moistened. Increase speed to medium and mix for 2 minutes.
Change flat beater to dough hook. Turn mixer on low (setting 1 or 2 or as recommended by manufacturer when using dough hook). Gradually add enough bread flour to make a soft dough. Knead for 4 to 5 minutes.
Turn dough out on a lightly floured surface. Knead a few times and shape into a ball. Place the dough in the greased bowl and turn to coat dough. Cover and let rise in a warm draft-free place until double, about 1 hour.
While the dough is rising, grease two loaf pans (9- X 5- or 8- X 4-inch).
Punch down dough and divide in half.
Roll or pat each half to a 14- X 7-inch rectangle. Start with the shorter side and roll up tightly while pressing dough into roll with each turn. Pinch edge and ends to seal.
Place rolled dough in bread pans. Cover with a tea towel and let rise until double, about 45 minutes.
Pre-heat oven to 350°F while bread is on the second rise.
Bake loaves for 25 minutes, or until loaves sound hollow when tapped. Rotate loaves half way through baking for even browning.
Remove loaves from pans and cool completely on a wire rack.
Buttermilk Wheat Bread is a fantastic sandwich bread with a touch of honey and lightness from white whole wheat. It's wonderful toasted too.
Recipe adapted from Southern Living 1986 Annual Recipes cookbook (no longer in print).
Autumn evokes cravings for flavors, scents, and textures. Satisfy them with these hearty fall bread recipes by talented bakers around the world:
- Apple Crumb Quick Bread from Food Lust People Love
- Apple Raisin Bread from A Shaggy Dough Story
- Browned Butter Semolina Pumpkin Bread from Sizzling Tastebuds
- Buttermilk Wheat Bread from Magnolia Days
- Eggless Apple Sage Cheddar Scones from Spill the Spices
- Fall Harvest Bread from Hezzi-D’s Books and Cooks
- Fig Focaccia from My Catholic Kitchen
- Harvest Grains Bread from Hostess At Heart
- Mini Pumpkin Shaped Dinner Rolls from Sara’s Tasty Buds
- Mr. Potato Bread from What Smells So Good?
- Multigrain Bread With Seeds from Sneha’s Recipe
- Pumpkin and Apple Cornmeal Griddle Cakes from A Day in the Life on the Farm
- Pumpkin Bread from la cocina de Aisha
- Pumpkin Bread Rolls from Spiceroots
- Pumpkin Spice Cinnamon Rolls from Recipes Food and Cooking
- Pumpkin Dinner Rolls with Cinnamon Butter from Bread Therapy
- Pumpkin, Poppy & Papaya Seeded Breadsticks from G’Gina’s Kitchenette
- Pumpkin Raisin Bagels from Cook’s Hideout
- Pumpkin Saffron Yeast Biscuits from The Schizo Chef
- Pumpkin Scones from A Baker’s House
- Pumpkin Sourdough Bread from Passion Needed
- Schiacciata Con L’uva (Tuscan Style Grape, Olive and Goat Cheese Focaccia) from Ruchik Randhap
- Sesame Seeded Semolina Bread from Karen’s Kitchen Stories
- Spicy Pumpkin Yeast Bread from Mayuri’s Jikoni
What is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.
How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.
Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at [email protected].
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