With wonderful flavor and amazing texture, this Whole Wheat Buttermilk Loaf Bread is a regular go-to for a simple, wholesome daily bread.
Nothing beats bread for a quick bite for breakfast for hurried mornings. Oftentimes, I am like an early breakfast joint for my family, making 4 different items for each member because they like different things.
I do not condone this all the time, but when I do, it leaves me no time to prepare the fifth item (aka my own breakfast). This is why a basic loaf of bread is a must on my kitchen counter.
With a fresh loaf of bread ready, all that is left to do is throw a slice or two in the toaster, smear on butter and enjoy!
This is totally heaven-sent when we need to be out of the door fast. And when I have a bit of time, a delicious scrambled egg with veggies on the side takes this breakfast from basic to restaurant quality.
Whole Wheat Buttermilk Loaf Bread
- This recipe uses half whole wheat, half all-purpose flour. It yields a nice, crusty texture with soft crumbs.
- It is perfect for your morning toast, sandwich, or anytime bite to fill you up between meals.
- You only need basic ingredients and you can make this simple, wholesome loaf anytime!
Let’s Make It
First, proof the yeast. In the bowl of a stand mixer, add the warm water, yeast, and about 1 tsp of brown sugar. Stir and let this sit for about 4 minutes, until it the mixture is thick and foamy.
Make the Dough. Add the buttermilk, canola oil, the remaining brown sugar and salt. Stir well.
Combine 1 ¼ cup all-purpose flour and 1 ¼ whole wheat flour in a bowl. Add half of the mixture to the mixing bowl and stir it in with a wooden spoon until incorporated.
Add the remaining half and stir until a shaggy, sticky dough is formed.
Knead the Dough. Attach the dough hook to the stand mixer and knead the dough for 5 minutes. Gradually sprinkle the reserved ½ cup of all-purpose flour into the dough while the mixer runs.
Continue kneading until the dough starts to form in the center and cleans the side of the bowl.
First Rise. Dust your hands and a medium bowl with flour. Transfer the dough to the lightly dusted bowl and cover it with a clean towel. Let the dough rise for 1 ½ hours, or until doubled in bulk.
Shape the Loaf. Gently deflate the dough, and on a dusted board, divide the dough into 3 equal portions. Roll out each portion into a rough rectangle that is about ½ inch thick.
Then starting on the short edge, roll each rectangle into a log.
Second Rise. Arrange the logs in a lightly greased 9×5 inch loaf pan. Cover with a clean towel and allow to rise for about 40 minutes.
Bake time! Preheat the oven to 350 F. Brush the tops of the dough with egg wash. Bake at 350 F for 25 minutes, or until the bread is lightly golden, and the top is hollow.
Let the bread cool completely before slicing. I enjoy this bread toasted and with a generous pat of butter. Yum!
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- Whole Wheat Cinnamon Rolls
- Whole Wheat Foccacia Bread
- Milk Bread
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