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Buttermilk Wheat Bread | Can't Stay Out of the Kitchen | this delicious homemade #bread uses all #WholeWheatFlour plus yeast & #VitalWheatGluten to help it raise sufficiently. It's absolutely mouthwatering & terrific as a dinner bread or for #breakfast. It's also incredibly easy to make since it's made in the #breadmaker. #HomeBakedBread #buttermilk #molasses #ButtermilkWheatBread

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.
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Prep Time 5 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 15 minutes
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
  

  • 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
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