Buttermilk Wheat Bread is a delightful and scrumptious bread recipe. It came from my Black and Decker Bread Maker recipe book. This is the book they give you when the bread maker is purchased. It’s a delicious and satisfying bread recipe that’s super easy to make since you use the bread maker. Spread a little butter on it and enjoy it with a tall glass of milk, a bowl of hot soup or chowder, or serve alongside any main course.

Follow Me On Instagram!

I don’t usually have buttermilk on hand so I make my own by measuring the milk into a glass measuring cup and adding 2-3 tbsp. white vinegar. As it sits on the counter for 5 minutes or so, it curdles and sours becoming useable for any recipe using buttermilk. This bread has wonderful flavors. I usually make it with honey and molasses which adds a richer, deeper flavor. It’s certainly great to serve as a dinner bread. I also like it for toast with jam spread across it for breakfast.

I have fiddled with the recipe a lot and provide two options for you here. I have made it both ways. One uses all whole wheat with honey and molasses, and the other follows the original recipe pretty closely. I do recommend that you add 4 teaspoons vital wheat gluten to the bread when adding the yeast so that it raises better. Otherwise, it’s a very dense, compact loaf and not as light and fluffy as it can be. I have used all whole wheat flour and half whole wheat and half bread flour. It comes out about the same each way.

This recipe is for a 2-lb. bread maker. This is a savory, delectable and easy bread recipe for family dinners or company. I recommend this tasty homemade bread the next time you’re planning your menus.

I make this Buttermilk Wheat Bread recipe all the time, especially when I’m taking meals to friends. It’s always a winner and everyone always raves over it. This is a truly whole wheat bread with no bread flour. It only uses whole wheat flour in the recipe. To make this recipe even healthier, omit the sugar and use oil in place of the shortening in the recipe.

I originally posted this recipe in April 2013. I remade the recipe a couple of years later. I recently remade the recipe (January 2020) and took some fresh pictures. My other pictures were too dependent on an iPhone camera rather than a good camera.

I actually made two loaves of the bread. One with ALL whole wheat flour, and one with half whole wheat flour and half bread flour. They turned out about the same but the one with whole wheat was richer in my opinion. I made the first loaf for my son and his wife when we had them over for dinner recently. I served Buttermilk Wheat Bread with a homemade Potato Leek Soup. The second loaf was made for our Friday night care group. I served that loaf with Roasted Tomato Basil Soup. I got a lot of oohs and ahhhs over this bread. Yes, it’s delightful.

Buttermilk Wheat Bread is a great dinner bread recipe. Every bite is savory and delicious.

I enjoy this home baked bread for breakfast by spreading my toast with jam!

This recipe is great as an accompaniment for soups, salads, main dish meals, or breakfast!

Here’s a close up so you can see the whole wheat grains in Buttermilk Wheat Bread. I make this bread using all wheat flour and adding honey and molasses (see recipe below). But you have to add 4 teaspoons vital wheat gluten with the yeast in order for the bread to raise decently when it is composed of that much whole wheat flour.

Here’s what I did.

I used these ingredients.

Add baking soda to the buttermilk/soured milk to activate. Pour mixture into bread canister. Layer with remaining ingredients in order given.

Place the canister into the bread machine and set for a whole wheat loaf setting. This 2-lb. loaf takes approximately 3 1/2 to four hours to bake (depending on your breadmaker).

Allow bread to cool in pan about 15 minutes before removing from canister. Butter the tops and sides of the bread with butter to prevent the crust from hardening. Allow the butter to soak into the bread for a few minutes before cutting down loaf.

Ideally, you should wait about 30 minutes before cutting the bread.

Slice down the loaf. I use an electric knife which works wonderfully for homemade bread. It cuts nice even slices. If you use a serrated knife it can really tear up a loaf of bread.

This close up allows you to see the texture of the bread a little better. Now you sit back and enjoy a slice with a little butter on it! Buttermilk Wheat Bread goes great with any meal.

I served this fantastic bread with Potato Leek Soup. My son made sure he took home several slices of this bread with the soup for lunches the following week. 🙂

I’ve added the vital wheat gluten to the original recipe because it makes such a BIG difference. Special thanks for my friend, Ron Pownall, in Black Mountain, North Carolina, for this tip. It truly helps the bread raise the way it should. 

Here’s the recipe.

BUTTERMILK WHEAT BREAD

(Recipe adapted from Black & Decker Bread Maker Recipes)

Buttermilk Wheat Bread

Teresa Ambra

Buttermilk Wheat Bread is a fantastic dinner bread that's made in the breadmaker. It uses whole wheat flour, buttermilk, molasses and honey. The bread rises so well because of the addition of Vital Wheat Gluten. It is wonderful comfort food especially when served with soups or chili. We also like to serve it as toast for breakfast with jelly or jam spread on top. This recipe makes a 2-lb. loaf.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 4 hours hrs 10 minutes mins

Total Time 4 hours hrs 15 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 16

Calories 158 kcal

Equipment

• 1 breadmaker for a two-pound loaf
• 1 electric knife (preferred for easy cutting) or sharp bread knife
• 1 pastry brush to brush the bread with butter after bakingg
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 1 1/2 cups buttermilk or soured milk (see note below)
• 3/4 tsp. baking soda
• 2 tbsp. Crisco shortening or avocado oil
• 3 tbsp. granulated sugar
• 1 1/2 tsp. sea salt
• 2 tbsp. honey
• 2 tbsp. molasses
• 4 cups whole wheat flour
• 2 tsp. Fleischmann's bread machine yeast
• 4 tsp. Hodgson Mills vital wheat gluten

Instructions

 

• Stir baking soda into buttermilk (or soured milk) to activate.
• Pour into bread canister.
• Add remaining ingredients in the order listed into the canister.
• Insert baking pan into oven chamber, twist to secure; close lid.
• Select: Whole grain setting.
• Time for baking 4 hours 10 minutes.
• When finished remove from breadmaker with oven mitts.
• Remove bread from pan (making sure to get paddle out of the bottom if it comes out.
• Butter top and sides of bread.
• Let cool completely before wrapping in foil.
• Cut down into slices with an electric knife or a sharp bread knife.

Notes

NOTE: Vital wheat gluten is an essential ingredient to get truly whole wheat bread to raise properly. Most whole wheat breads use only partially whole wheat flour and the remainder is bread flour. I prefer using vital wheat gluten any time I use any flour other than bread flour.

 

NOTE: Homemade bread has no preservatives so it needs to be refrigerated after 2 days.

 

NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.

 

NOTE: To sour milk: measure 1 1/2 cups of milk into a measuring glass. Add about 3 tbsp. white vinegar. Allow milk to sit on counter about 5 minutes until it curdles. Then use in recipe as directed for buttermilk.

 

Recipe adapted from Black and Decker.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 158kcalCarbohydrates: 28gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 2mgSodium: 267mgPotassium: 99mgFiber: 3gSugar: 7gVitamin A: 37IUVitamin C: 0.01mgCalcium: 52mgIron: 1mg

Keyword bread, breakfast, brunch

Tried this recipe?Let us know how it was!

Doesn’t this look wonderful? This loaf came out nice and light because I added the vital wheat gluten to the recipe.

I made a second loaf of Buttermilk Wheat Bread and served it with Roasted Tomato Basil Soup. That’s a terrific comfort food meal. 🙂

Bread maker recipes are so easy to throw together. You can have a wonderful tasting loaf of bread in a few hours. This dinner bread is great to serve with hearty soups and chowders. I served it with Party Casserole back in 2015. That recipe includes chicken with zucchini, baby carrots and pearl onions. That was also a comfort food meal. 🙂

You may also enjoy these delicious recipes!

Cracked Wheat Bread

Whole Wheat Parsley Herb Bread

Whole Wheat Greek Bread

Buttermilk Wheat Bread

Teresa Ambra

Buttermilk Wheat Bread is a fantastic dinner bread that's made in the breadmaker. It uses whole wheat flour, buttermilk, molasses and honey. The bread rises so well because of the addition of Vital Wheat Gluten. It is wonderful comfort food especially when served with soups or chili. We also like to serve it as toast for breakfast with jelly or jam spread on top. This recipe makes a 2-lb. loaf.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 4 hours hrs 10 minutes mins

Total Time 4 hours hrs 15 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 16

Calories 158 kcal

Equipment

• 1 breadmaker for a two-pound loaf
• 1 electric knife (preferred for easy cutting) or sharp bread knife
• 1 pastry brush to brush the bread with butter after bakingg
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 1 1/2 cups buttermilk or soured milk (see note below)
• 3/4 tsp. baking soda
• 2 tbsp. Crisco shortening or avocado oil
• 3 tbsp. granulated sugar
• 1 1/2 tsp. sea salt
• 2 tbsp. honey
• 2 tbsp. molasses
• 4 cups whole wheat flour
• 2 tsp. Fleischmann’s bread machine yeast
• 4 tsp. Hodgson Mills vital wheat gluten

Instructions

 

• Stir baking soda into buttermilk (or soured milk) to activate.
• Pour into bread canister.
• Add remaining ingredients in the order listed into the canister.
• Insert baking pan into oven chamber, twist to secure; close lid.
• Select: Whole grain setting.
• Time for baking 4 hours 10 minutes.
• When finished remove from breadmaker with oven mitts.
• Remove bread from pan (making sure to get paddle out of the bottom if it comes out.
• Butter top and sides of bread.
• Let cool completely before wrapping in foil.
• Cut down into slices with an electric knife or a sharp bread knife.

Notes

NOTE: Vital wheat gluten is an essential ingredient to get truly whole wheat bread to raise properly. Most whole wheat breads use only partially whole wheat flour and the remainder is bread flour. I prefer using vital wheat gluten any time I use any flour other than bread flour.

 

NOTE: Homemade bread has no preservatives so it needs to be refrigerated after 2 days.

 

NOTE: I recommend using Fleischmann’s yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn’t work as well.

 

NOTE: To sour milk: measure 1 1/2 cups of milk into a measuring glass. Add about 3 tbsp. white vinegar. Allow milk to sit on counter about 5 minutes until it curdles. Then use in recipe as directed for buttermilk.

 

Recipe adapted from Black and Decker.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 158kcalCarbohydrates: 28gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 2mgSodium: 267mgPotassium: 99mgFiber: 3gSugar: 7gVitamin A: 37IUVitamin C: 0.01mgCalcium: 52mgIron: 1mg

Keyword bread, breakfast, brunch

Tried this recipe?Let us know how it was!