I really loved how Buttermilk Honey Walnut Bread turned out! It’s one of my healthiest bread recipes, too. The only thing I could have done to make it healthier was to grind my own wheat berries. Even still, this lovely loaf of home-baked bread is made with buttermilk (or soured milk), honey, walnuts, walnut oil, whole wheat flour and oats.

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Because of the heaviness of the oats, walnuts and whole wheat flour I added four teaspoons of vital wheat gluten to help the bread raise a little better. This turned out one dynamite loaf of bread. I couldn’t stop eating it! Seriously.

I made up a stew last week. I love having homemade bread with stew or soup recipes. I have been thinking about making this one for quite some time. I love buttermilk-based breads rather than using dry milk powder or dry buttermilk powder. I also wanted to use a better oil than simply canola, or worse, shortening.

Since I finely diced the nuts, the walnuts permeated the whole loaf! It was a wonderfully, nutty, crunchy bread. I served mine with whipped honey and it was delicious that way. And, the best part about making Buttermilk Honey Walnut Bread is that you can make it in the breadmaker! Yay.

I found Walnut Oil at H-E-B which carries the Spectrum brand which processes this oil. I’m sure you can find it elsewhere, too. But if you can’t find walnut oil, a good, healthy substitute is avocado oil. It won’t take over the flavor of the bread like olive oil will.

If you want a seriously fantastic homemade bread for any stew or soup dinner, make this recipe. If you just want to indulge your family with home-baked bread, then by all means, make this amazing recipe. Get ready for an explosion of wonderful, whole grain flavor when you bite into this lovely loaf of bread. Swirl a dab of honey on each slice and you will be in seventh heaven!

Buttermilk Honey Walnut Bread is a fabulous whole grain bread you can make in your breadmaker!

It’s really wonderful with whipped honey spread on top!

Buttermilk Honey Walnut Bread has a nutty, crunchy taste from finely diced walnuts and the oatmeal in the recipe.

Here’s what I did.

I used these ingredients.

If you don’t have buttermilk on hand, simply measure milk into a glass measuring cup and add 2-3 tablespoonfuls of vinegar. Allow the milk to sit out on the counter for about 5 minutes until it curdles and thickens. Then use as buttermilk in the recipe.

If you cannot find walnut oil, substitute avocado oil instead.

Pour buttermilk or soured milk into the bread canister. Add walnut oil, honey, salt, whole wheat flour and bread flour (NOT all-purpose flour).

Add oatmeal.

Add finely diced walnuts, yeast, and vital wheat gluten. Bake on a regular whole-wheat setting. Mine takes about 3 1/2 hours.

Allow bread to rest about 15 minutes before removing from breadmaker. Brush top and sides of loaf with butter to prevent the crust from hardening. Allow bread to rest 15 minutes longer before cutting down into slices. This loaf made about 14 slices.

This close up shows the texture of the bread. You can see the pieces of walnuts scattered throughout the air-pockets in the bread.

Buttermilk Honey Walnut Bread is so convenient to make because you can make it in the breadmaker!

We like to serve this toasted with honey on top for breakfast. But it’s also wonderful served with soup or stew.

Here’s the recipe.

BUTTERMILK HONEY WALNUT BREAD

(My own concoction)

Buttermilk Honey Walnut Bread

Teresa Ambra

There's wonderful whole grain goodness in this two-pound breadmaker loaf. This bread is crunchy from finely diced walnuts and oatmeal. It's made with healthy ingredients including honey and buttermilk. This homemade bread is terrific served with whipped honey on top. We like it for breakfast or dinner.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 40 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 14

Calories 227 kcal

Equipment

• 1 breadmaker for a two-pound loaf
• measuring cups
• measuring spoons
• 1 pastry brush to brush bread with butter after baking
• 1 electric knife preferred, or a sharp bread knife to slice bread
• 1 nut chopper if nuts are not previously chopped

Ingredients

  

1x2x3x

• 1 1/2 cups buttermilk or soured milk
• 3 tbsp. walnut oil or use avocado oil
• 3 tbsp. honey
• 1 tsp. salt
• 2 cups whole wheat flour
• 1 cup bread flour NOT all-purpose flour
• 1 cup whole rolled oats
• 1 cup walnuts finely diced (measure after chopping)
• 2 tsp. yeast
• 4 tsp. vital wheat gluten

Instructions

 

• Place ingredients in bread canister in order listed.
• Bake on whole wheat setting.
• Allow bread to rest 15 minutes before removing from breadmaker.
• Invert bread and brush top and sides with butter to prevent crust from hardening.
• Allow bread to rest 15 more minutes before slicing down.
• About 12-14 slices.

Notes

NOTE: To sour milk for buttermilk, measure milk into a glass measuring cup. Add 2-3 tablespoons of white vinegar. Allow to sit out for about 5 minutes before using in recipe.

 

 

NOTE: It is not advisable to use all-purpose flour in bread recipes. It doesn't contain enough gluten which hinders the raising process, and it tends to cause the bread to be dry and crumbly.

 

 

NOTE: Homemade bread needs to be refrigerated after a couple of days since it has no preservatives. Otherwise, it will get moldy.

 

 

NOTE: If you are unable to locate walnut oil, avocado oil is a good alternative. Olive oil will be too strong for this recipe.

 

 

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.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 227kcalCarbohydrates: 28gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 165mgPotassium: 130mgFiber: 3gSugar: 4gVitamin A: 44IUVitamin C: 0.1mgCalcium: 56mgIron: 1mg

Keyword bread, breakfast, oatmeal, walnuts

Tried this recipe?Let us know how it was!

Ah, yes, I’ll have a slice with whipped honey slathered on top!

I loved this healthy, whole-grain bread. I could eat several slices a day easily!

Buttermilk Honey Walnut Bread is so delightful to the taste buds. It’s hard to stop eating it. 🙂

You may also enjoy these delicious recipes!

Banana Walnut Bread

Sunflower Walnut Bread

Maple Raisin Fig Bread

Buttermilk Honey Walnut Bread

Teresa Ambra

There’s wonderful whole grain goodness in this two-pound breadmaker loaf. This bread is crunchy from finely diced walnuts and oatmeal. It’s made with healthy ingredients including honey and buttermilk. This homemade bread is terrific served with whipped honey on top. We like it for breakfast or dinner.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 40 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 14

Calories 227 kcal

Equipment

• 1 breadmaker for a two-pound loaf
• measuring cups
• measuring spoons
• 1 pastry brush to brush bread with butter after baking
• 1 electric knife preferred, or a sharp bread knife to slice bread
• 1 nut chopper if nuts are not previously chopped

Ingredients

  

1x2x3x

• 1 1/2 cups buttermilk or soured milk
• 3 tbsp. walnut oil or use avocado oil
• 3 tbsp. honey
• 1 tsp. salt
• 2 cups whole wheat flour
• 1 cup bread flour NOT all-purpose flour
• 1 cup whole rolled oats
• 1 cup walnuts finely diced (measure after chopping)
• 2 tsp. yeast
• 4 tsp. vital wheat gluten

Instructions

 

• Place ingredients in bread canister in order listed.
• Bake on whole wheat setting.
• Allow bread to rest 15 minutes before removing from breadmaker.
• Invert bread and brush top and sides with butter to prevent crust from hardening.
• Allow bread to rest 15 more minutes before slicing down.
• About 12-14 slices.

Notes

NOTE: To sour milk for buttermilk, measure milk into a glass measuring cup. Add 2-3 tablespoons of white vinegar. Allow to sit out for about 5 minutes before using in recipe.

 

 

NOTE: It is not advisable to use all-purpose flour in bread recipes. It doesn’t contain enough gluten which hinders the raising process, and it tends to cause the bread to be dry and crumbly.

 

 

NOTE: Homemade bread needs to be refrigerated after a couple of days since it has no preservatives. Otherwise, it will get moldy.

 

 

NOTE: If you are unable to locate walnut oil, avocado oil is a good alternative. Olive oil will be too strong for this recipe.

 

 

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.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 227kcalCarbohydrates: 28gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 165mgPotassium: 130mgFiber: 3gSugar: 4gVitamin A: 44IUVitamin C: 0.1mgCalcium: 56mgIron: 1mg

Keyword bread, breakfast, oatmeal, walnuts

Tried this recipe?Let us know how it was!