281 Ratings
  • 5 Rating Star 187
  • 4 Rating Star 61
  • 3 Rating Star 19
  • 1 Rating Star 8
  • 2 Rating Star 6

A very nice whole wheat bread with the taste of honey. Great right out of the oven.

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Ingredients

Directions

  • Combine the yeast, whole wheat flour, all purpose flour, baking soda, salt, honey, oil, and buttermilk into pan of a bread machine.

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  • If baking in bread machine use medium temperature setting.

  • If baking in an oven, use manual or dough cycle to knead dough. Remove from bread maker, and place in a greased loaf pan. Let rise until doubled in size. Bake in a preheated 350 degree F (175 degree C) oven for 25 minutes, or until bottom of loaf sounds hollow when tapped.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

155.6 calories; 4.87 g protein; 29.27 g carbohydrates; 2.42 g fat; 1.23 mg cholesterol; 279.93 mg sodium.Full Nutrition


Reviews (231)

Read All Reviews

Most helpful positive review

09/07/2005
My husband and I loved this recipe! This is the first time I make it and decided to read all reviews to decide what adjustments I would make. It was a good idea because my bread came out perfectly rounded dome thin crunchy browned crust and a wonderfully soft firm textured bread that was easy to slice (even very thin). I mixed it up in my much loved Kitchen Aid mixer and baked it at 350 for 45min. Here are the adjustments I made: Proofed 1 pkg. active yeast in cup warm water mixed with 1 tbl sugar. Reduced buttermilk to 1 cup (actually 1 tbl. Apple cider vinegar milk to make 1 cup) let sit for at least 15 min. then added the baking soda. Mixed flours with salt and took out 1 cup Added buttermilk substitute and yeast mixture to dry ingredients in mixer and added the reserved 1 cup flour slowly. Mixture was very sticky so I added cup white flour and even though it was still a bit sticky left it like that. Put dough in oiled bowl. Turned on oven for 1 min turned off and put bowl covered loosely with plastic wrap in for 1 hr. Punched down and rolled into rectangle and rolled up tightly into log. Placed into greased bread pan and let rise in oven again for 1hr.; baked for 45min. Perfection!! Don t be tempted to add more flour will produce crumbly or dry bread.
(141)

Most helpful critical review

02/21/2012
I'm not an expert bread maker but have made plenty and this is the first I've had problems with. First there is too much buttermilk or too little flour. You'll have to add about an extra cup just to make a dough consistency otherwise it's more like a muffin batter. Second it did not rise very well the second time. Third After baking for the full time and cooling on the rack it looked beautiful but them the dome collapsed overnight. The bread had more of a soggy muffin type texture. Very strange. I think it need more whole wheat flour for the gluten. Maybe someone could do 1/2 wheat and half all purpose to give it the spring it needs. As for me I will not be using this recipe again.
(6)
281 Ratings
  • 5 Rating Star 187
  • 4 Rating Star 61
  • 3 Rating Star 19
  • 1 Rating Star 8
  • 2 Rating Star 6
09/07/2005
My husband and I loved this recipe! This is the first time I make it and decided to read all reviews to decide what adjustments I would make. It was a good idea because my bread came out perfectly rounded dome thin crunchy browned crust and a wonderfully soft firm textured bread that was easy to slice (even very thin). I mixed it up in my much loved Kitchen Aid mixer and baked it at 350 for 45min. Here are the adjustments I made: Proofed 1 pkg. active yeast in cup warm water mixed with 1 tbl sugar. Reduced buttermilk to 1 cup (actually 1 tbl. Apple cider vinegar milk to make 1 cup) let sit for at least 15 min. then added the baking soda. Mixed flours with salt and took out 1 cup Added buttermilk substitute and yeast mixture to dry ingredients in mixer and added the reserved 1 cup flour slowly. Mixture was very sticky so I added cup white flour and even though it was still a bit sticky left it like that. Put dough in oiled bowl. Turned on oven for 1 min turned off and put bowl covered loosely with plastic wrap in for 1 hr. Punched down and rolled into rectangle and rolled up tightly into log. Placed into greased bread pan and let rise in oven again for 1hr.; baked for 45min. Perfection!! Don t be tempted to add more flour will produce crumbly or dry bread.
(141)
02/06/2004
Fantastic recipe. I have made it twice within a week. I am not the bread eater in the family my wife is and she doesn't want me to stop making it. It raises nicely is very moist and isn't heavy and compact like most whole wheat breads. I have done it both times completly in my bread maker which is one of the less expensive ones. I did follow a couple of the other reviewers advise. Use bread flour and not all purpose. Added almost another cup of whole wheat flour than the recipe calls for. I never have buttermilk so added 1 Tablespoon apple cider vinegar to regular milk and mixed the baking soda oil and honey with it. Put that in the bread maker first. I also mix the whole wheat flour the bread flour and salt in a bowl to combine well before dumping it in the bread maker on top of the liquid ingredients. Put a pat of butter in each corner of the bread pan. Set bread maker to basic/specialty setting with a crust color set for medium. You couldn't ask for a nicer loaf of bread. Will be making this often.
(56)
02/06/2004
Great texture great taste. I use an Oster bread machine; therefore I did use white bread flour and added 1/3 cup more whole wheat flour than called for in recipe cause I thought it was a bit too moist at kneading. Used "White" and "Rapid" "Medium Crust" settings. For those having problems I might suggest that you add the baking soda directly to the buttermilk as you measure it as opposed to adding it with the dry ingredients.
(49)
01/31/2004
I make bread for the entire neighborhood and have been looking for a great whole wheat bread. This is it!! I agree that it makes an enormous loaf so I'd reduce the buttermilk to 1 c. and the soda as well. For those who had failures are you using bread flour? It's critical to use bread flour with a high protein content to get a good rise in any bread. Compare protein content between brands. In the Midwest Dakota Maid bread flour is the best. Hope this helps.
(46)
01/31/2004
Oh man I was disappointed with this recipe! After seeing the high ratings I was really excited to find a great whole wheat bread recipe but I guess I should have READ the reviews and taken the advice of adding more flour from the start! My dough was more like batter which made it really hard to get out of the breadmaker and into my loaf pan! The flavor was okay but "nothing to write home about" as my father would put it. I expected a really rich wheaty honey flavor. I ended up throwing out the rest of the loaf after dinner.
(36)
07/09/2003
I tried this twice: once exactly as the recipe specified and once adding more flour. It cam eout extemely heavy both times- and this come from someone who is used to whole wheat breads. I was rather disappointed and couldn't understand how this rated so high with so many reviewers. It doesn't come close to melting in your mouth.
(27)
10/07/2003
EXCELLENT!!! I make bread about 3-4 times a week and like to try new recipes. I'm so glad I found this one!! Soooo moist and tasty!! I never have buttermilk on hand so all my bread machine recipes that call for buttermilk I just use 1 tbsp apple cider vinegar in the milk and it works super!! Thanks for this recipe my picky kids even loved it!! Yum! A definite keeper!!!
(25)
07/17/2003
Yum soooooo good!! I hardly ever have buttermilk around (what?! and i call myself a baker...) so I used milk and mixed in two tbsp of yogurt for the tang. It worked wonderfully and the bread is lovely. (It's good with sunflower seeds mixed in too.)
(21)
04/14/2003
This is excellent bread and my family practically devoured this before it could cool. This recipe is a staple now... very impressive... not complicated... such a nice aroma in the house while baking!
(19)