Buttermilk Wheat Bread, 1.5 lb.

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


1 teaspoon bread machine yeast


Add liquid ingredients and butter to bread pan.

Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.

Make an indentation in center of dry ingredients fill with yeast.

Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. 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 1½ 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.

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