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Buttermilk Wheat Bread | Magnolia Days

Buttermilk Wheat Bread

Buttermilk Wheat Bread is a fantastic sandwich bread with a touch of honey and lightness from white whole wheat. It's wonderful toasted too.
Course Bread
Cuisine American
Prep Time 2 hours 5 minutes
Cook Time 25 minutes
Total Time 2 hours 30 minutes
Servings 2 loaves
Calories 790 kcal
Author Renee

Ingredients

  • 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

Instructions

  1. Grease a large bowl and set aside.
  2. Place yeast in the bowl of a stand mixer.
  3. 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.
  4. Whisk together buttermilk, vegetable oil, remaining 2 tablespoons honey, and egg. Add to yeast mixture and stir well.
  5. Add wheat flour, salt, and baking powder.
  6. Using the flat beater, mix on low speed until moistened. Increase speed to medium and mix for 2 minutes.
  7. 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.
  8. 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.
  9. While the dough is rising, grease two loaf pans (9- X 5- or 8- X 4-inch).
  10. Punch down dough and divide in half.
  11. 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.
  12. Place rolled dough in bread pans. Cover with a tea towel and let rise until double, about 45 minutes.
  13. Pre-heat oven to 350°F while bread is on the second rise.
  14. Bake loaves for 25 minutes, or until loaves sound hollow when tapped. Rotate loaves half way through baking for even browning.
  15. Remove loaves from pans and cool completely on a wire rack.

Recipe Notes

Nutrition facts are for each loaf.

Nutrition Facts
Buttermilk Wheat Bread
Amount Per Serving
Calories 790 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 25g 125%
Cholesterol 95mg 32%
Sodium 1324mg 55%
Potassium 333mg 10%
Total Carbohydrates 106g 35%
Dietary Fiber 10g 40%
Sugars 31g
Protein 20g 40%
Vitamin A 6.3%
Calcium 23.1%
Iron 16.5%
* Percent Daily Values are based on a 2000 calorie diet.