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Buttermilk Wheat Bread, 1.5 lb.
- 6½ ounces (¾ cup + 1 tablespoon) buttermilk, 80°F
- 1½ tablespoon butter or margarine
- ⅔ cup bread flour
- 1⅓ cups whole wheat flour
- 1½ tablespoons brown sugar, packed
- 1 teaspoon salt
- ⅛ teaspoon baking soda
- 1½ teaspoons active dry yeast -or-
- 1 teaspoon bread machine yeast
- Add liquids ingredients and butter to pan.
- Add all dry ingredients, except yeast to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Lock pan into bread maker.
- Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
- Program for recommended select setting WHOLE WHEAT (4, 5, 6). Program timer if being used. Turn bread maker on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing.
This is a dense bread, packed with fiber since all whole wheat flour is used. The longer rise times used on the wheat setting provides great results. If your bread collapses during the baking period, add 1 or 1-½ tablespoons vital wheat gluten to your ingredients, depending on your loaf size, to prevent this from happening. Vital wheat gluten can be found in most health food stores.