Buttermilk Wholemeal Bread

    (113)
    6 hours 8 min

    This loaf has a touch of wholemeal flour, and is very soft and flavourful thanks to the buttermilk. A delicious bread recipe for the bread machine.


    109 people made this

    Ingredients
    Serves: 12 

    • 340ml buttermilk
    • 1 1/2 tablespoons butter, melted
    • 2 tablespoons caster sugar
    • 3/4 teaspoon salt
    • 375g plain flour
    • 5 tablespoons wholemeal flour
    • 1 1/2 teaspoons dried active baking yeast

    Method
    Prep:8min  ›  Cook:6hr  ›  Ready in:6hr8min 

    1. Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose.

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    Reviews & ratings
    Average global rating:
    (113)

    Reviews in English (98)

    0

    Turned out really nice and looked great. Used less plain flour and more wholemeal (about half and half). Was very tasty  -  27 Mar 2014

    by
    155

    Very good and one of the easiest bread recipes I've come by. One negative is the yeast amount should be increased to 2 1/2 teaspoons. I followed the recipe the first time and it took way too long to rise. I did NOT use a bread machine. If making by hand, just throw all the ingredients into one bowl and mix. No need to proof the yeast, it will still rise (make sure yeast is fresh). I've kneaded this both by hand and using a dough hook for a good 5 min. This dough comes together well and is not sticky, so kneading by hand is a cinch. Instead of using extra flour when kneading, which can toughen and dry the finished product, spray your hands with PAM or oil and knead that way. No sticking and no extra flour needed. I let this rise in a warm oven until doubled, then rise a 2nd time in a (9x5) loaf pan. Baked at 350 for 20 min. Brush with butter when it comes out and cover loosely with foil to soften the outer crust. Great crumb and texture. I will make again. TIP - I use 2 cups white flour and the rest wheat flour. As a general rule, I always add one tablespoon powdered gluten for every cup of wheat flour I use in any recipe. This keeps the bread nice and chewy.  -  12 Dec 2008  (Review from Allrecipes US | Canada)

    by
    126

    This bread came out very nice. Instead of using bread machine I mixed all the ingredients together in a stand mixer, let the dough rise and then baked in the oven at 350 in a loaf pan. I used white wheat flour so came out very light colored.  -  31 Jan 2008  (Review from Allrecipes US | Canada)

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