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.
I had been contemplating for a long to do this buttermilk bread recipe, but the schedule was keeping me completely packed. The complete last month was packed in writing a series on Baking at Plattershare.
But my mind needed peace and I knew that I can only bring to piece 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.
Whole Wheat Honey Buttermilk Bread
My next attempt with this whole wheat buttermilk bread recipe was with 50% whole wheat four. I replaced half of the all-purpose flour with whole wheat and made a few more changes with my previous test recipe.
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 slightly sweet flavour. Kids will love them.
For the first time my whole wheat bread didn’t have that prominent flavour 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 a commercial bread.
How to make buttermilk bread
I am using the 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.
|Whole Wheat Flour||200 gm|
|All Purpose Flour||200 gm|
|Active Dry Yeast||1 tsp|
|Honey||2 tbs + 1 tsp|
|Lukewarm Water||50 ml|
|Baking Soda||½ tsp|
|Butter Milk||200 ml|
|Milk for milk wash||1 tbs|
|Total Servings||Loaf (18 slices)|
|Calories per Serving||105.38 per slice|
I recommend using a kitchen weighing scale to be accurate with your ingredient measurements. You will never see a recipe go wrong because of wrong measurements.
To start with, 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. I have used butter milk and baking soda for this bread recipe.
Many a times in egg less baking, we use butter milk with baking soda as a substitute of egg. This combination helps to give rise to our cakes. I purposely used honey instead of sugar because of 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.
Start adding flour to the prepared solution. Add half of the flour at a time. Keep stirring to mix everything.
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.
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.
Place the prepared log into a greased loaf tin with seam side facing down.
Brush the bread dough with milk (at room temperature). Cover it with cling wrap or clean kitchen towel.
Keep it for 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.
If your bread loaf is browning fast, cover the top of bread loaf with an aluminium 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.
Let it rest for 5 minutes and de-mould it. Brush it lightly with butter or oil and place it on a wired 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.
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