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August 13, 2017

I would like to include this honey buttermilk bread recipe into the list of easiest bread a beginner should do. This Honey buttermilk bread recipe with 50% whole wheat is slightly different from my other bread recipes thus far.

Video Recipe

I had been contemplating for a long to do this buttermilk bread recipe, but the schedule was keeping me completely packed.

But my mind needed peace and I knew that I can only bring to peace by baking a new bread. My first attempt was with 100% all-purpose flour buttermilk sandwich bread. I was satisfied with the results, however, this was only for the testing purposes. My goal was to reduce all-purpose from the recipe and add whole wheat flour.

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

|Recommended Recipe: Homemade Brown Bread 

Whole Wheat Honey Buttermilk Bread

My next attempt with this whole wheat buttermilk bread recipe was with 50% whole wheat flour. I replaced half of the all-purpose flour with whole wheat and made a few more changes with my previous test recipe.

Honey Buttermilk Bread full image

The results surprised me by surpassing my expectation. The bread made with buttermilk had a velvety crumb was light and rose high. This honey buttermilk bread recipe has a slightly sweet flavor. Kids will love them.

For the first time, my whole wheat bread didn’t have that prominent flavor and smell of wheat. Honey in the recipe gave it a shiny and glowing golden crust. This homemade buttermilk whole wheat bread with honey beats the softness of commercial bread.


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How to make buttermilk bread

I am using a combination of buttermilk & baking soda. This combination helps the yeast to work better. This easy buttermilk bread recipe calls for 2 tbs+1 tsp of honey. Honey will pull the moisture from the dough leaving little for the yeast to develop. This is why the sweet dough recipes rise slowly. Honey also has natural antibacterial qualities that can kill the yeast. However, using buttermilk and baking soda will overcome the impact of honey and help yeast to grow.

I baked a 9 inches loaf and half of the loaf vanished in an hour. Baking soda and buttermilk is a combination that I have used for the very first time in this buttermilk wheat bread. Curious to know how did it work? Read on.

Honey Buttermilk Bread Ingredients

Buttermilk Bread Recipe

To start with, in a bowl dissolve 1 tsp of honey and yeast into lukewarm water. Keep it aside until it froths.

Honey Buttermilk Bread Yeast

In another mixing bowl, take lukewarm buttermilk, 2 tbs of honey, baking soda, salt and activated yeast solution. Mix everything well. I have used buttermilk and baking soda for this bread recipe.

Many times in eggless baking, we use buttermilk with baking soda as a substitute of an egg. This combination helps to give rise to our cakes. I purposely used honey instead of sugar because of the health benefits of honey.

Honey gives a beautiful color to bread. It also helps in masking the prominent flavor of wheat. Surprisingly honey didn’t make the bread sweet.

Honey added in buttermilk

Start adding flour to the prepared solution. Add half of the flour at a time. Keep stirring to mix everything.

Honey Buttermilk Bread dough mix

Add rest of the flour and oil. Start kneading the dough and knead it for about 10 minutes. You will get a smooth, soft and easy to handle dough.

Shape it into a boule and place it into a greased bowl. Let the dough rest until it doubles in volume.

Honey Buttermilk Bread dough

Rising time totally depends on weather conditions. Warmer weather works best for dough rising. At my place, it took 40 minutes for the first rise. So if you are living at any colder place, don’t worry in case your dough is taking time to be double.

Once dough doubles in volume, punch it to release the air. Roll it into a rectangular shape and shape it into a log shape.

Honey Buttermilk Bread dough shaping

Place the prepared log into a greased loaf tin with seam side facing down.

Honey Buttermilk Bread dough in tin

Brush the bread dough with milk (at room temperature). Cover it with cling wrap or clean kitchen towel.

milkwash on Honey Buttermilk Bread dough

Let’s Bake

Keep it for the second rise at any warm and dry place. It will approximately take 30 minutes.

Meanwhile, preheat the oven at 200 degree Celsius. Once dough doubles in volume, remove the cling wrap and bake it in preheated oven for about 40 minutes.

Honey Buttermilk Bread dough rise

If your bread loaf is browning fast, cover the top of bread loaf with an aluminum foil and continue to bake. However, I like the dark crust. After 40 minutes, take out the baked whole wheat buttermilk bread loaf from the oven.

Honey Buttermilk Bread baked

Let it rest for 5 minutes and de-mold it. Brush it lightly with butter or oil and place it on a wired rack.

Honey Buttermilk Bread on cooling rack

Let the bread rest for at least 2 hours before slicing. It will help to soften the crust as well as to get the clean slices.

Honey Buttermilk Bread slices

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Simple, Soft, and Easy Honey Buttermilk Bread Recipe

Honey Buttermilk Bread
5 from 3 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Course: Breakfast
Cuisine: American, Indian
Servings: 1 Loaf



  • In a bowl dissolve 1 tsp of honey and yeast into lukewarm water. Keep is aside until it froths.
  • In another mixing bowl, take lukewarm butter milk, 2 tbs of honey, baking soda, salt and activated yeast solution. Mix everything well.
  • Start adding flour to the prepared solution.
  • Start kneading the dough and knead it for about 10 minutes.
  • Shape it into a boule and place it into a greased bowl. Let the dough rest until it doubles in volume.
  • Once dough doubles in volume, punch it to release the air. Roll it into a rectangular shape and shape it into a log shape.
  • Place the prepared log into a greased loaf tin with seam side facing down.
  • Brush the bread dough with milk and keep it for second rise.
  • Meanwhile preheat the oven at 200 degree Celsius.
  • Once dough doubles in volume, remove the cling wrap and bake it in preheated oven for about 40 minutes.
  • After 40 minutes, take out the baked bread loaf from the oven, de-mould it and brush it with butter/oil.
  • Let the bread rest on a wire rack at least for 2 hrs before you slice it.


  • If your bread loaf is browning fast, cover the top of bread loaf with an aluminium foil and continue to bake.
  • I have used Aashirvaad Select Superior Sharbati Atta, however you can use any brand of wheat flour for this recipe.
  • For this recipe you can use 15 gm of fresh yeast or 5 gm of Instant yeast or 7 gm of Dry yeast. Rest of the measurements will remain same.
  • If you want to try this recipe with 100 % whole wheat then add 4 tbs of water extra.
  • Always use middle rack to bake the bread with both the coils on (top and bottom).
  • Always brush your baked bread with oil or butter as soon as it is out from oven. It helps to soften the crust.
  • To prepare buttermilk, whisk 1/2 cup of fresh Yogurt with 1/2 cup water.
  • 36 to 40 degree Celsius is an ideal temperature of water to activate yeast.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia
About the Author Sonia Gupta

Founder of AnyBodyCanBake, Noted Entrepreneur, Celebrated Baker, Certified Baking Instructor, and Accomplished Food Blogger.

  • 5 stars
    The bread looks awesome..if I use instant yeast instead of active dry yeast, do I need to dissolve the yeast in honey and lukewarm water or not? What would be the change in procedure? please help!

    • Yeast is the basis of why bread will become soft and fluffy.
      Removing yeast is not going to give you the desired texture. However, if for some reason you are looking for yeast-free bread, then search for the same in the blog and you will find it.

  • Hi. Sonia,
    Thanks for the recipe..I have a query…if i have instant yeast, then i don’t need to activate it…i can add directly to the flour…am i rught or not… Also the quantity will not be same as active dry yeast…so what will be the quantity of instant yeast.
    Also u mentioned that buttermilk can be made both ways by milk and curd…But i have read thst buttermilk is made by. Curdling milk with lemon/vinegar…kindly clarify about this as well.

    • Hello Reshma,
      You can replace activated dry yeast with instant yeast in the same quantity. You can use instant yeast directly in the recipe.
      Buttermilk can be made either way.

  • Hi Sonia. I have tried your recipe and it turned out super awesome.. Thank you so much! I have since purchased an electric bread maker and would like to know if I can use the same recipe to bake bread in it?

  • I did exactly as per measurements but used instant yeast instead of active dry yeast. The dough was not much soft like those when breads are made of entirely apf.First proofing was not very much if I compare it with apf…Please let me know where did I go wrong. The end bread too didn’t rise much.

    • Hello Soumali,
      The type of yeast has nothing to do with bread texture. As this bread has a portion of wholewheat flour so comparing it with APF bread will be wrong.
      Happy Baking!

  • Hi Sonia,

    Thank you very much for posting such wonderful recipes. Has been a wonderful experience trying out your recipes especially during this lockdown.

    This bread came out very well!

    One quick question, can I remove the 2 tbsp honey from the recipe (add only 1tsp honey to activate yeast) if I do not want the sweet taste in my bread?

  • Hii
    This was is an amazing recipe.
    I started this recipe for making a bread but ended up making croissants. The dough was little sticky for croissants but the end result was amazing.
    Thank you for the recipe.

  • I’m wondering about this comment in the recipe notes: “To prepare buttermilk, whisk 1/2 cup of fresh Yogurt with 1/2 cup water.“
    Do you mean I can mix up yogurt/water as a substitute for buttermilk?
    Is this what you use or do you normally buy buttermilk?
    I look forward to trying this recipe
    Thank you

    • Hi Lee,

      Yes by whisking Fresh yogurt with a portion of water is a way to make buttermilk at home. I never buy Buttermilk from the market as I prefer to use homemade for better flavor and results.

      Happy Baking

  • Hi Soniya I have not baked any bread as of now but after going through your recipe I am encouraged to do it but I want to know if I can bake this bread on convection mode in microwave and if so at what temperature. Thank you so much

  • I am using eagle brand active dry yeast. In the recipe its mentioned active dry year 1 tsp. But in the notes section u have mentioned 7gm of active dry yeast. Could u pls clarify.
    I used 1 tsp above mentioned yeast and even after one hour my dough didn’t double up. But the yeast mixture did become frothy before I mixed it with buttermilk.

    • Lavanya,

      Use 1 tsp of any yeast. Angel is a good brand for yeast. If your dough didn’t rise then there is something wrong. Please try the recipe again and share your feedback.

      Happy Baking

  • Hi Sonia,

    I have tried the above recipe thrice the dough is not getting double . Can u please guide I used blue bird active dry yeast and keened the dough for 10min . I did bake it outer was hard but inside it’s soft ( normal bread texture)

  • Want to try this recipe….but half recipe….can you please suggest what changes I’ve to make? Also, I’ve instant yeast and active yeast at home….what do you suggest as in recipe you have written as active yeast…

    • Hello Deepa,
      I have used active dry yeast. You can use either instant yeast or active dry yeast, the choice is yours. Both of them works fine, they are in good to use condition.

      If you want to try with half of the recipe, simply reduce every ingredient to 50%.
      Hope this helps

  • Hello Sonia,

    I tried today second time, taste is very nice…One issue..

    My top brown layer is getting separated from the bread, its soft but its getting separated from entire bread.
    Another thing my family members does not like smell of honey. I want to replace it with sugar. Please let me know the measurement if I replace honey with sugar.


    • Hello Shalini,
      There could be two reasons for the top layer getting separated viz a) shaping issues, and/or b) under-proofing.
      In this recipe, you cannot replace Honey with Sugar. Sugar will add sweetness but not mask the flavor of wheat. you may try the bread by reducing the amount of honey.


  • Hi,

    I tried this recipe, few things:
    -In second raising it came out from the tin so shape damaged though I bake but it does not come in nice shape from upper side.
    -I just removed it out of oven and I feel baking temperature and time did not go correct for me…as upper part is tough.

    Please suggest !


    • Shalini,
      Thank you so much for trying the recipe. Few things you need to take care:
      1. Always use tall loaf tins. Such tin will help to intact the shape of the loaf.
      2. Shape the dough into a tight and smooth log.
      3. After baking, immediately de-mould the bread and brush it with butter. Butter will help to soften the crust.
      4. Let your bread rest for minimum 2 hours and then slice it.
      Hope these points will help you.
      Happy Baking.

  • Hi Sonia,

    Back again with a rather silly question 🙂 Can I shape them into buns? small & round. I was thinking what will be the change in baking time (and temperature?) if any? I am so stupid. I did not ask this before. My dough is proving already now, but giving it a long shot. Thanks again. have a great evening!


    • Hi Swati,

      Apologies for my tardiness. I was on wheels and came last night only. I am sure your would have done your experiment by now, but yes, you can shape them in buns and bake them. Baking time will be 30 minutes because of less portion size. Temperature will remain same. If they are browning fast, cover them with aluminium foil.


  • I tried this receipe n it jus came out awesome … tanks for sharing ur easy n delicious receipes… I want receipe for full maida n full whole wheat bread .. thanku

  • Hi Sonia…today I tried to make the bread & the result was awesome…everyone at home just loved it….thanks for an amazing recipe…??

  • Sonia ji …i tried this bread today and it was awesome …
    I wanted to know that after we roll out the dough fr shaping can we spread butter cinnamon sugar filling and roll it and proof again….for the cinnamon bread ?

    • Hi Vidula,
      Thanks much for liking and trying the recipe.

      After the first rise and when you shape the dough again for second rise, you may like to spread butter cinnamon sugar filling in between the layer and shape the dough. Keep it for second rise and bake it.


  • Love the bread.
    One quick question : once out of the tin, after brushing with oil, will putting in a closed tin help retain softness longer?

    My bread was a delight when fresh but when leftover was covered and refrigerated, it was denser and crusty.

    • Hi Sona,

      You need to let the bread cool down for at least 2 hours on a wired rack. If you keep the warm bread in a tin, it will become soggy. You should keep the bread at room temperature for 2 days and consume it. Breads without chemicals and preservatives have less shelf life and will start crumbling after 2-3 days. Since you refrigerated the bread, it will become denser. Moreover wholewheat breads are denser than all-purpose flour breads.


  • Hi Sonia thank you so much for this lovely recipe. I baked it yesterday the aroma was so tempting. I felt like dancing. I don’t know what people will think but without learning just by looking at your recipe I baked the bread and so feeling ecstatic. It was nice and tasty only a little dense. Why was it dense can u guide me. Thanks once again.

    • Hi Purba,

      Thanks for your inputs and I am happy that you like the recipe.

      Less kneading, Less water content, Yeast didn’t work properly or the dough was over proofed after shaping are all possible reasons of bread being denser than it should be. You must also keep in mind that whole wheat breads are typically denser than all-purpose flour breads.


  • Hi Sonia ,

    At how many degrees shall I bake for 40 minutes. Also o have electric Oven. Would with that I have to use different temperature .

    Thanks Krishna

    • Hi Asha,
      You may use milk powder to this recipe, but remember the bread will become sweeter. The recipe is already calling for honey which leaves a slight sweetish flavour in the bread. Adding milk powder will make it prominent.

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