a delicious whole wheat bread with a honey flavor. Excellent straight from the oven.
| Prep Time: | 2 mins |
| Cook Time: | 3 hrs |
| Additional Time: | 3 mins |
| Total Time: | 3 hrs 5 mins |
| Servings: | 12 |
| Yield: | 1 loaf |
Ingredients
- 2 ½ teaspoons active dry yeast
- 1 cup whole wheat flour
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons honey
- 1 ½ tablespoons vegetable oil
- 1 ½ cups buttermilk, at room temperature
Instructions
- Combine the yeast, whole wheat flour, all purpose flour, baking soda, salt, honey, oil, and buttermilk into pan of a bread machine.
- If baking in bread machine use medium temperature setting.
- If baking in an oven, use manual or dough cycle to knead dough. Remove from bread maker, and place in a greased loaf pan. Let rise until doubled in size. Bake in a preheated 350 degree F (175 degree C) oven for 25 minutes, or until bottom of loaf sounds hollow when tapped.
Nutrition Facts
| Calories | 156 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 280 mg |
| Sugars | 6 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. It was raining here today, so extra flour was necessary, but I left it a little sticky as suggested and it turned out just fine. Beautiful wheat flavor. I also used my Kitchenaide and baked … 9×5 pan 45-ish minutes.
This recipe is on my regular rotation. I’ve had great results using all purpose and bread flours. I shape it into two smaller loaves, brush with an egg wash and sprinkle with seeds just before baking.
Followed to a t. totally way to wet. tried the machine and ended up kneading. then forgot to grease the pan. oh well. I give the chef one star .lol
This is by far my go to recipe! I use bread flour instead of all purpose flour. I also let it rest and rise for 90 minutes instead of 60. It gives me a very light and moist bread that bends around a hot dog and holds condiments perfectly.
Made it with no changes to recipe. Very dense and a heavy bread with low sweetness, but healthy and great with butter and jelly.
Love this bread and make it several times a week for lunches. I add 1/3 cup of sunflower seeds to give it a little crunch.
Very yummy bread..
It’s great with fresh course ground whole wheat!
My bread came out so light & fluffy!! I was pleasantly surprised b/c I did mine in my bread machine & I was a little worried when it rose so high (touching the viewing window on the lid!). I guess it was b/c of the baking soda, which I’ve never added before when baking in bread machine. I did have to add more bread flour during the 1st kneading cycle b/c dough was very sticky. Overall I am delighted so far!
I read other reviews and used only 1 cup buttermilk, (not the 1.5 and the recipe calls for) and the bread came out perfect – great texture, crust, and taste. The 4 stars is for the actual recipe. Wish they’d change it to 1 cup buttermilk.
Made recipe as written in bread machine. Used 1 c. whole wheat, 1 c. bread flour and 1 c. whole wheat pastry flour instead of 1c. whole wheat/2 c. all purpose flour. For bread machine, need to put in the liquids first, then the dry ingredients with yeast on top. Came out perfect. Sweet, nutty flavor. Bread was light/soft/fluffy without a lot of holes. Filled up the bread machine to the top. Will keep recipe and make again for sure!!!
Makes a beautiful, tall loaf in the bread machine. Needs more flour to get it to form a ball.
Didn’t work in my bread machine
best wheat bread
Excellent! Thank you for sharing! I used half whie and hald whole wheat flour and it turned out beautifully.
really like this recipe. have made several times– works well every time. 🙂 I do NOT use a bread machine, though… instead I only use 1 c milk, and use the other 1/2 cup liquid as water– to mix with the yeast at the very beginning (put the vinegar and milk together in a separate bowl). I also use 2 c. all-purpose flour, and 1/2 c. whole wheat flour and 1/2 c. Ultragrain flour. too much wheat flour gives breads an almost bitter taste, in my opinion. Wonderful base recipe. Thanks!
Really good. I have a breadman and i followed the directions. Used bread flour and powered buttermilk and the bread came out perfect.
An addendum to my previous five (5) star rating of this recipe. I forgot to mention that I cut the amount of yeast from 2-1/2 teaspoons to one (1). Big improvement! When I used two (2) teaspoons (never used the 2-1/2), the loaf kind of looked like a popover in the pan! In addition to the yeast and flour adjustments (1-1/2 cups all-purpose, 3/4 cup whole wheat, 3/4 cup spelt), I also changed the oil from vegetable to extra light-tasting olive oil, which is the ONLY baking/cooking oil I use anymore. LTB!! (LOVE THIS BREAD!!)
Thankfully I used the dough cycle on my machine, otherwise the ingredients would’ve have been wasted. I kneaded in at LEAST an extra cup of whole wheat flour after I saw that the dough was soupy. Tasted great though – after I improvised for the recipe’s mistakes.
Excellent flavor and texture. The top of my loaf sunk, so it didn’t look too pretty. Will try to figure out what went wrong and try again because the bread was delicious!
I’m not an expert bread maker, but have made plenty and this is the first I’ve had problems with. First there is too much buttermilk or too little flour. You’ll have to add about an extra cup just to make a dough consistency, otherwise it’s more like a muffin batter. Second, it did not rise very well the second time. Third, After baking for the full time and cooling on the rack it looked beautiful, but them the dome collapsed overnight. The bread had more of a soggy muffin type texture. Very strange. I think it need more whole wheat flour for the gluten. Maybe someone could do 1/2 wheat and half all purpose to give it the spring it needs. As for me I will not be using this recipe again.