Buttermilk Whole Wheat Bread is wholesome bread with the goodness of whole wheat. This loaf makes a beautiful satisfying sandwich. It is also versatile enough to be toasted and served with your favorite preserves for breakfast. Add some raisins and cinnamon to the dough before baking. Use this bread to make French Toast.
3/4 cup lukewarm buttermilk
2 teaspoons butter
1 cup whole wheat flour
1 cup bread flour approximately
1 tablespoon honey
1 teaspoon active dry yeast
3/4 teaspoons salt
Pre heat oven to 350 F
In a small bowl, combine buttermilk, honey, and yeast. Let rest for 5 min. or until yeast is bubbly.
In a large bowl mix together the salt, whole wheat flour, and bread flour. Mix the yeast mixture into the dry ingredients. Also if you are adding cinnamon now would be the time to add it into your dry ingredients. Stir until the dough starts to leave the sides of the bowl and form a ball. You may have to add more flour or water a little at a time. Dough should be soft but firm enough to knead.
Turn out the dough to a lightly greased surface. Lightly oil your hands, and knead it for 6 to 8 min., or until it begins to become smooth and supple. If you are adding raisins to your dough add them during the last minute of kneading.
Place the dough into a lightly oiled bowl. Cover with a warm damp cloth. Allow the dough to rise about 1 hour. Dough should be close to double in size. I place bread dough on top of my stove where it will stay warm. This decreases the proofing time.
Punch down the dough and shape it into an 8" log. Place the dough into a lightly oiled 8 1/2" x 4 1/2" loaf pan; cover the pan loosely with lightly oiled plastic wrap. Let the bread to rise for about 1 hour more. It will be ready to bake when it is about 1" above the rim of the pan.
Place the bread into the oven. Bake the Buttermilk Whole Wheat Bread for 30 to 35 minutes. The bread will sound hollow when tapped when it is ready.
Remove the loaf of Buttermilk Whole Wheat Bread from the oven, and turn it out of the pan onto a cooling rack or clean dry cloth. If you would like a softer crust rub the top of the loaf with butter while still hot.
Let cool completely before slicing.
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