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Whole Wheat Buttermilk Bread




Source of Recipe


Adapted from Basic White Bread recipe






Recipe Introduction


Buttermilk gives bread a softer texture and a richer aroma. Goes superbly with most cheeses and fruit.
Makes: 2 loaves
From the Basic White Bread recipe:
Changes: cut 1 cup warm water by half, 2 cups buttermilk for 1 cup whole milk, 2 tablespoon sugar now liquid honey, 5 1/2 cups white bread flour now 2-1/2 cups white bread flour and 3 cups whole wheat flour and added 1 egg.





List of Ingredients



• 1 teaspoon white granulated sugar
  
• 1/2 cup warm water*
  
• 1 envelope (2 1/4 teaspoon) active dry yeast
  
• 2 cups buttermilk*
  
• 2 tablespoons soft shortening
  
• 2 tablespoon liquid honey*
  
• 1 Egg, beaten*
  
• 1 1/2 teaspoon salt
  
• 2 1/2 cups white bread flour*
  
• 3 cups whole wheat flour*
  
• 2 teaspoon milk (for brushing tops)
  
• * NOTES
  






Instructions



1. Dissolve 1 teaspoon sugar in 1/2 cup warm water in large bowl. Sprinkle in yeast, give a slow stir. Set aside 10 minutes.
   
2. Warm 2 cups buttermilk over double boiler so as not to burn the bottom. Stir in 2 tablespoons shortening, 2 tablespoons honey and 1 1/2 teaspoon salt. Add milk mixture and 2 cups white bread flour and 1 egg to dissolved yeast mixture. Mix with wooden spoon or electric mixer until smooth and elastic.
   
3. Stir in 3 cups whole wheat flour gradually. If necessary, add more white bread flour, 1 tablespoon at a time, to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Form into a ball.
   
4. Knead dough (about 10 minutes), adding more flour, tablespoon at a time, as necessary, until dough is smooth, elastic and no longer sticky.
   
5. Place in lightly greased bowl, turning the dough to grease all over. Cover with greased waxed paper and a light towel. Place in a non drafty, warm place and allow to rise until doubled (45-60 minutes).
   
6. Punch down in bowl and turn out onto lightly floured board, knead a few times and divide into 2 equal portions. Cover and let rest for 10 minutes.
   
7. Shape each portion into a loaf. Place seam side down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with a light towel.
   
8. Allow to rise in a warm place until dough rises above top of pan in centre and corners are filled (45 to 60 minutes). The dough should be "crowned" over the tops of the loaf pans.
   
9. Preheat oven to 350 degrees F (180 degrees C).
   
10. Brush tops of loaves with milk, makes a crustier top. (Option; Dust with flour and or cracked wheat.) Bake at 350 F (180 C) on lower oven rack for 45 to 55 minutes. In order to make sure that the bread bakes evenly, rotate the loaves front to back, side to side. Most home ovens are not perfect in heat distribution.
    
11. Remove from pans immediately. Brush top crust with butter if a softer crust is desired. Cool on wire racks, turning over occasionally.
    






Final Comments


Variations:
Add; 1/2 cup sliced almond or crushed walnuts.
Add; 2 - 3 tablespoons of cracked wheat, cracked rye, cracked barley, corn grits, oats, millet, whole wheat, or whole rye.
If the bread is for a chicken entre; add 3 teaspoons of chopped fresh sage.
To have with a beef caserole or stew, add 1 - 2 teaspoon of rosemary or oregano.
For a accompaniment with your breakfast eggs; add 2 teaspoon of dill, or to go with that cold lunch egg salad.