Classic Whole Wheat Bread
A lot of wheat is produced in this area, so I use it often in my baking. Buttermilk makes this bread a little lighter and less dense than other wheat breads. The aroma while it bakes is terrific.
Total TimePrep: 20 min. + rising Bake: 35 min. + cooling
Makes2 loaves(16 slices each)
- 3 cups whole wheat flour
- 1-1/2 cups quick-cooking oats
- 2 packages (1/4 ounce each) active dry yeast
- 1 tablespoon salt
- 2-1/2 cups buttermilk
- 1/3 cup butter, softened
- 1/4 cup honey
- 1/4 cup molasses
- 2 eggs
- 5 to 6 cups all-purpose flour
- Melted butter
- In a large bowl, combine the whole wheat flour, oats, yeast and salt. In a small saucepan, heat the buttermilk, butter, honey and molasses to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough all-purpose flour to form a medium stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; let rest for 20 minutes. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
- Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter. Cool.
Editor's NoteWarmed buttermilk will appear curdled.
Nutrition Facts1 slice: 168 calories, 3g fat (1g saturated fat), 19mg cholesterol, 267mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 5g protein.
Originally published as Classic Whole Wheat Bread in Best of Country Breads