Grandma's Buttermilk Honey Whole Wheat Bread
- Dough Prep time: 15 minutes
- First rise: 45 to 60 minutes
- Second rise: 30 to 35 minutes
- Baking time: 35 minutes
- Total Time: 2½ hours
Ingredients
Dry Yeast Mixture Ingredients to Whisk:
- 2 tablespoons active dry yeast (or 2 packets of yeast)
- 3 cups whole wheat flour
- 1 tablespoon salt
Buttermilk and Honey Mixture To Be Heated:
- 2 cups buttermilk
- 1 cup water
- 2 tablespoons vegetable oil
- ½ cup honey
Remaining Wheat and All-Purpose Flour:
- 1 cup whole wheat flour
- 3½ to 4 cups all-purpose flour
Oil for bowl:
- 1 to 2 tablespoons vegetable oil
Instructions
-
In a stand mixer work bowl, whisk yeast, 3 cups of the whole wheat flour, and salt.
- In a medium saucepan on medium-low heat whisk buttermilk, water, vegetable oil, and honey until just warm.
- Remove the buttermilk and honey mixture from the heat and add to the work bowl.
- With a spatula mix the buttermilk and honey mixture into the yeast mixture.
- Attach a dough hook to the stand mixer.
- Add the remaining 1 cup of whole wheat flour and enough all-purpose flour to make a fairly stiff yet smooth dough.
- Turn the dough out onto a floured surface and knead for 30 seconds.
- Grease a large glass or ceramic bowl with the vegetable oil.
- Place dough in bowl, turning to coat all sides with the oil.
- Cover the bowl with a slightly damp towel (flour sack towels are great for this).
- Let the dough rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
- To test the rise, poke 2 fingers about ½-inch deep into the dough. If the indentations stay after your fingers are removed the dough is ready.
- Grease 2 standard loaf pans.
- Punch down dough.
- Turn dough out onto a lightly floured surface.
- Knead dough for 30 seconds.
- Cover and let dough rest for 10 minutes.
- Divide dough in half; shape into loaves.
- Place in prepared pans.
- Cover pans with a dry towel.
- Let rise in a warm place until doubled in bulk, about 30 to 35 minutes.
- Preheat oven to 375°.
- Make 3 diagonal slashes on the top of each loaf with a sharp knife. Slashes should be ¼ to ½-inch deep. You can also use pointed kitchen scissors to clip the tops of the loaves.
- Slashing the loaves will allow excess gas to escape during baking, preventing ragged splitting on top of the loaves.
- Brush tops of loaves with 1 tablespoon melted butter.
- Bake 30 to 35 minutes or until bread sounds hollow when tapped with fingertip.
- Remove from pans. Cool on racks.
Comments
Makes 2 loaves.The honey along with the buttermilk offer a just barely sweet yet slightly tangy bread. No wonder this was one of Grandma's favorite bread recipes!