Whole Wheat Buttermilk Bread

Ever notice that you can only find buttermilk in quarts? And you almost always only need less than a cup for something? Not wanting to waste it, I made two fun things, this morning – Buttermilk Ranch Dressing and Buttermilk Whole Wheat Bread.

The buttermilk adds a tenderness to the bread that is awesome – it is feathery-light.

Buttermilk Wheat Bread

It’s a really easy bread to make – either by mixer or by hand.

Buttermilk Whole Wheat Bread

  • 1 tbsp yeast
  • 1 1/2 cups buttermilk
  • 2 tbsp butter, melted and cooled
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 1/2 cup rye flour

Dissolve yeast in the sugar and a bit of the buttermilk. Blend flours and salt together.

Add remaining milk, to yeast mixture. Add butter. Mix in flour.

Knead by machine for about 8 minutes or by hand for 10 – until dough is smooth.

Roll into a ball and proof until double in size – about an hour.

On a lightly floured board, form dough into a loaf and place into a well-greased standard bread pan.

Lightly cover and proof, again, until double in size.

Bake in a pre-heated 350°F oven for about 35 minutes – until top is nicely browned.

Immediately remove from pan and cool before slicing.

Buttermilk Wheat Bread