Bread Machine Wholemeal Buttermilk Bread

    Recipe Picture:Bread Machine Wholemeal Buttermilk Bread
    10

    Bread Machine Wholemeal Buttermilk Bread

    (113)
    3hours8min


    109 people made this

    A very soft bread made with buttermilk and a mix of wholemeal and plain flour, baked in the bread machine.

    Ingredients
    Serves: 12 

    • 375ml buttermilk
    • 1 1/2 tablespoons butter, melted
    • 2 tablespoons white sugar
    • 3/4 teaspoon salt
    • 3 cups (375g) plain flour
    • 1/3 cup wholemeal flour
    • 1 1/2 teaspoons active dry yeast

    Directions
    Preparation:8min  ›  Cook:3hours  ›  Ready in:3hours8min 

    1. Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start.
    2. If the ingredients do not form a ball after a 5-6 minutes minutes, add a splash more buttermilk, or a handful of flour if it is too loose.
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    Reviews and Ratings
    Global Ratings:
    (113)

    Reviews in English (98)

    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 USA and 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 USA and Canada)

    by
    54

    This bread is wonderful! I put the ingredients in the bread machine set to dough cycle, after it finished I put the bread into a 9 by 5 load pan, let rise for 30 minutes, and then baked in the oven (350 degrees) for 27 minutes, I had the timer set at 30 but pulled it out a few minutes early, it probably could have baked the entire 30 minutes and turned out fine. It almost has a sourdough taste to it but it is very soft and light. I love it and so does the family! Can't wait to make some sandwiches with it. Just for clarification I used reduced-fat cultured buttermilk that comes in a little jug like regular milk. Thanks for this great recipe!  -  08 Mar 2008  (Review from Allrecipes USA and Canada)

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