Favorite Buttermilk Bread Recipe

1 Tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm buttermilk (110° to 115°)
2 Tablespoons your choice of oil (I switch off between olive and safflower oil.)
3 Tablespoons honey
2 teaspoons salt
1/2 teaspoon baking soda
4 Tablespoon wheat germ
4 cups all-purpose flour
2 cups wheat flour

Directions

  1. In a 4 cup liquid measuring cup pour in 2 cups buttermilk and 1/2 cup water (I use the whey from my homemade yogurt). Remove 4 tablespoons of mixture to a small cup or bowl.  Heat remaining buttermilk and water that is ion the 4 cup measuring cup in microwave for three minutes on high. Add 3 Tablespoons of honey and stir. Use a candy or meat thermometer to check that the temperature is between 110 and 120 or the yeast will be killed. I had one or two flat bread because of this until I started using a thermometer. Add the yest and stir. Sit a side. While the yeast begins to bubble get a large bowl and add 4 cups of all-purpose flour, 2 teaspoons salt, 1/2 teaspoon baking soda and 4 Tablespoon wheat germ . Stirred until mixed  Add yeast mixture and beat until smooth. Gradually stir in 2 cups wheat flour to make a soft dough.
  2. I just knee the bread in the big plastic bowl i mixed it up in but if you don’t have a bowl big enough then turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. I just leave it in the bowl I kneed it in and place it in my car covered with a wet cloth. (when it gets cooler this is the only place I can get my bread to rise. Some people place in a greased bowl, turning once to grease top. This does give it a crispier crust.  Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a floured surface; divide in half. Divide each portion into thirds; shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Place in a greased 9×5-in. loaf pan. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes.
  4. Preheat oven to 350°. Bake 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).

Nutritional Facts

One slice equals 183 calories, 4 g fat (3 g saturated fat), 11 mg cholesterol, 275 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

I also add the following:

1 Tablespoon each flax flour, sunflower seeds, sesame seeds, poppy seeds, pumpkin seeds, and this mixture of 9 grains I picked up at the bulk section of my grocery store.

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