This is the only loaf bread we eat at home. It won a grand-prize ribbon at the county fair! We grow and grind our own white wheat, so I have the luxury of using fresh flour.

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
2 hrs
total:
2 hrs 50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine buttermilk, honey, and butter in a microwave-safe bowl; heat in microwave in 30 second increments until temperature is just below 110 degrees F (43 degrees C).

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  • Pour buttermilk mixture into the bowl of a stand mixer and add whole wheat flour, all-purpose flour, wheat gluten, yeast, lecithin, salt, ginger, and vitamin C powder; mix, using the dough hook attachment on low speed, until dough just holds together and sides of bowl are clean. Let dough rest in bowl for 2 minutes; mix again with the dough hook attachment for 2 minutes more.

  • Remove dough from bowl and knead by hand on a work surface until dough is warm and elastic, 2 to 3 minutes.

  • Spray a large bowl with cooking spray and place dough in the bowl, turning it to coat all sides with oil. Spray a piece of plastic wrap with cooking spray and cover bowl with sprayed-side down. Let dough rise until doubled in size, about 1 hour.

  • Gently deflate dough by pressing with your fingers and let rise 10 to 15 minutes more.

  • Turn dough onto a work surface and roll into an 8 1/2x11-inch rectangle. Starting with the short end, roll dough tightly into a roll, pinching the seams shut. Fold the ends underneath the loaf, pinching the edges to form a smooth top.

  • Spray a loaf pan with cooking spray and place loaf in the pan. Cover dough loosely with the sprayed-plastic wrap. Let dough rise 1 1/2 to 2 inches above the pan, 30 to 45 minutes.

  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaf.

  • Bake in the preheated oven for 35 to 40 minutes. Flip bread out of pan using hot pads; internal temperature should read 190 degrees F (88 degrees C). Allow loaf to cool on wire rack before slicing.

Cook's Note:

The natural preservatives I use do not change the taste. You can leave out the ginger, lecithin, and vitamin C if desired.

Providing rest time is important when using a majority of whole wheat flour. Let the dough rest for a couple of minutes between stages, covering it as necessary so it doesn't dry out.

Nutrition Facts

173 calories; protein 6.6g 13% DV; carbohydrates 31.6g 10% DV; fat 3g 5% DV; cholesterol 6.3mg 2% DV; sodium 144.6mg 6% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/06/2014
Lovely bread. A tad crumbly but it could've been my wheat flour. I didn't add in the preservatives--didn't have them and didn't feel like searching the stores for them. It still turned out really well. I mixed the dough in my bread machine for convenience and baked at 350 for 40 minutes. Delicious. Thanks for the recipe! Read More
(3)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/06/2014
Lovely bread. A tad crumbly but it could've been my wheat flour. I didn't add in the preservatives--didn't have them and didn't feel like searching the stores for them. It still turned out really well. I mixed the dough in my bread machine for convenience and baked at 350 for 40 minutes. Delicious. Thanks for the recipe! Read More
(3)
Rating: 5 stars
04/13/2020
This was easy to make and very tasty. Read More
Rating: 5 stars
01/10/2019
As another reviewer did I made this as dough in my bread maker then transferred it to a pan to bake in the oven (I followed the rising and baking instructions from the recipe after it was in dough form). Didn't have lecithin but followed everything else. Turned out great! Using it to make ham and cheese sandwiches for my kids after school. Will definitely be using this recipe again. Great bread! Read More
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Rating: 5 stars
05/24/2016
I made my dough in the bread machine and then baked at 350 for 30 minutes. It is a nice tasting loaf but a little on the heavy side. I left out the lecithin and vitamin C. Update-I just changed my rating from a 4 to a 5. My family really liked this bread. It lasted for days. My husband liked how dense it is and it tastes great. Read More
Rating: 5 stars
03/26/2020
I think I accidentally used all whole grain flour. I used sugar not honey. I didn't have lecithin. I have sour salt/vitamin in my cabinet for chicken soup. I used instant rise yeast and lessened the rise times. Recipe is very good as it even includes thermometer temp for bread 190°. It's cooling now. Thirty five minutes wasn't long enough. It smells good. I watched a Jenny Jones bread baking video which led me to this recipe. I didn't have whole milk only buttermilk, which I keep in case of a desire to bake, i.e. biscuits. Her recipe looked good but had a very short rise, and I just can't take a chance with both cost of ingredients and total time. I don't see a way to edit and won't slice until it's cooled. Read More