Soft and Easy Honey Buttermilk Bread with Whole Wheat

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    Honey Buttermilk Bread
    Honey Buttermilk Bread

    I would like to include this honey buttermilk bread recipe into the list of easiest bread a beginner should do. This Honey buttermilk bread recipe with 50% whole wheat is slightly different from my other bread recipes thus far.

    Video Recipe

    I had been contemplating for a long to do this buttermilk bread recipe, but the schedule was keeping me completely packed. The complete last month was packed in writing a series on Baking at Plattershare.

    But my mind needed peace and I knew that I can only bring to piece by baking a new bread. My first attempt was with 100% all-purpose flour buttermilk sandwich bread. I was satisfied with the results, however, this was only for the testing purposes. My goal was to reduce all-purpose from the recipe and add whole wheat flour.

    Whole Wheat Honey Buttermilk Bread

    My next attempt with this whole wheat buttermilk bread recipe was with 50% whole wheat four. I replaced half of the all-purpose flour with whole wheat and made a few more changes with my previous test recipe.

    Honey Buttermilk Bread full image

    The results surprised me by surpassing my expectation. The bread made with buttermilk had a velvety crumb was light and rose high. This honey buttermilk bread recipe has slightly sweet flavour. Kids will love them.

    For the first time my whole wheat bread didn’t have that prominent flavour and smell of wheat. Honey in the recipe gave it a shiny and glowing golden crust. This homemade buttermilk whole wheat bread with honey beats the softness of a commercial bread.

    How to make buttermilk bread

    I am using the combination of buttermilk & baking soda. This combination helps the yeast to work better. This easy buttermilk bread recipe calls for 2 tbs+1 tsp of honey. Honey will pull the moisture from the dough leaving little for the yeast to develop. This is why the sweet dough recipes rise slowly. Honey also has natural antibacterial qualities that can kill the yeast. However using buttermilk and baking soda will overcome the impact of honey and help yeast to grow.

    I baked a 9 inches loaf and half of the loaf vanished in an hour. Baking soda and buttermilk is a combination that I have used for the very first time in this buttermilk wheat bread. Curious to know how did it work? Read on.

    Ingredients

    Use Conversion Table to convert cups into grams

    Items Quantity
    Whole Wheat Flour 200 gm
    All Purpose Flour 200 gm
    Active Dry Yeast 1 tsp
    Honey 2 tbs + 1 tsp
    Salt 1 tsp
    Lukewarm Water 50 ml
    Oil 2 tbs
    Baking Soda ½ tsp
    Butter Milk 200 ml
    Milk for milk wash 1 tbs

    Recommended Ingredients Recommended Tools

    Calories Count

    Total Calories 1897caloires
    Total Servings Loaf (18 slices)
    Calories per Serving 105.38 per slice

     

    I recommend using a kitchen weighing scale to be accurate with your ingredient measurements. You will never see a recipe go wrong because of wrong measurements.

    Honey Buttermilk Bread Ingredients

    Instructions

    To start with, in a bowl dissolve 1 tsp of honey and yeast into lukewarm water. Keep is aside until it froths.

    Honey Buttermilk Bread Yeast

    In another mixing bowl, take lukewarm butter milk, 2 tbs of honey, baking soda, salt and activated yeast solution. Mix everything well. I have used butter milk and baking soda for this bread recipe.

    Many a times in egg less baking, we use butter milk with baking soda as a substitute of egg. This combination helps to give rise to our cakes. I purposely used honey instead of sugar because of health benefits of honey.

    Honey gives a beautiful color to bread. It also helps in masking the prominent flavor of wheat. Surprisingly honey didn’t make the bread sweet.

    Honey added in buttermilk

    Start adding flour to the prepared solution. Add half of the flour at a time. Keep stirring to mix everything.

    Honey Buttermilk Bread dough mix

    Add rest of the flour and oil. Start kneading the dough and knead it for about 10 minutes. You will get a smooth, soft and easy to handle dough.

    Shape it into a boule and place it into a greased bowl. Let the dough rest until it doubles in volume.

    Honey Buttermilk Bread dough

    Rising time totally depends on weather conditions. Warmer weather works best for dough rising. At my place, it took 40 minutes for the first rise. So if you are living at any colder place, don’t worry in case your dough is taking time to be double.

    Once dough doubles in volume, punch it to release the air. Roll it into a rectangular shape and shape it into a log shape.

    Honey Buttermilk Bread dough shaping

    Place the prepared log into a greased loaf tin with seam side facing down.

    Honey Buttermilk Bread dough in tin

    Brush the bread dough with milk (at room temperature). Cover it with cling wrap or clean kitchen towel.

    milkwash on Honey Buttermilk Bread dough

    Let’s Bake

    Keep it for second rise at any warm and dry place. It will approximately take 30 minutes.

    Meanwhile preheat the oven at 200 degree Celsius. Once dough doubles in volume, remove the cling wrap and bake it in preheated oven for about 40 minutes.

    Honey Buttermilk Bread dough rise

    If your bread loaf is browning fast, cover the top of bread loaf with an aluminium foil and continue to bake. However I like the dark crust. After 40 minutes, take out the baked whole wheat buttermilk bread loaf from the oven.

    Honey Buttermilk Bread baked

    Let it rest for 5 minutes and de-mould it. Brush it lightly with butter or oil and place it on a wired rack.

    Honey Buttermilk Bread on cooling rack

    Let the bread rest for at least 2 hours before slicing. It will help to soften the crust as well as to get the clean slices.

    Honey Buttermilk Bread slices

    Simple, Soft, and Easy Honey Buttermilk Bread Recipe
    Print Recipe
    Servings Prep Time
    1 Loaf 10 minutes
    Cook Time Passive Time
    40 minutes 70 minutes
    Servings Prep Time
    1 Loaf 10 minutes
    Cook Time Passive Time
    40 minutes 70 minutes
    Simple, Soft, and Easy Honey Buttermilk Bread Recipe
    Print Recipe
    Servings Prep Time
    1 Loaf 10 minutes
    Cook Time Passive Time
    40 minutes 70 minutes
    Servings Prep Time
    1 Loaf 10 minutes
    Cook Time Passive Time
    40 minutes 70 minutes
    Ingredients
    Servings: Loaf
    Instructions
    1. In a bowl dissolve 1 tsp of honey and yeast into lukewarm water. Keep is aside until it froths.
    2. In another mixing bowl, take lukewarm butter milk, 2 tbs of honey, baking soda, salt and activated yeast solution. Mix everything well.
    3. Start adding flour to the prepared solution.
    4. Start kneading the dough and knead it for about 10 minutes.
    5. Shape it into a boule and place it into a greased bowl. Let the dough rest until it doubles in volume.
    6. Once dough doubles in volume, punch it to release the air. Roll it into a rectangular shape and shape it into a log shape.
    7. Place the prepared log into a greased loaf tin with seam side facing down.
    8. Brush the bread dough with milk and keep it for second rise.
    9. Meanwhile preheat the oven at 200 degree Celsius.
    10. Once dough doubles in volume, remove the cling wrap and bake it in preheated oven for about 40 minutes.
    11. After 40 minutes, take out the baked bread loaf from the oven, de-mould it and brush it with butter/oil.
    12. Let the bread rest on a wire rack at least for 2 hrs before you slice it.
    Recipe Notes
    • If your bread loaf is browning fast, cover the top of bread loaf with an aluminium foil and continue to bake.
    • I have used Aashirvaad Select Superior Sharbati Atta, however you can use any brand of wheat flour for this recipe.
    • For this recipe you can use 15 gm of fresh yeast or 5 gm of Instant yeast or 7 gm of Dry yeast. Rest of the measurements will remain same.
    • If you want to try this recipe with 100 % whole wheat then add 4 tbs of water extra.
    • Always use middle rack to bake the bread with both the coils on (top and bottom).
    • Always brush your baked bread with oil or butter as soon as it is out from oven. It helps to soften the crust.
    • To prepare buttermilk, whisk 1/2 cup of fresh Yogurt with 1/2 cup water.
    • 36 to 40 degree Celsius is an ideal temperature of water to activate yeast.

    Disclaimer: Opinions expressed within this article are personal. The calories count is indicative using Google as a reference point. The links carry affiliate links. If you click and buy Sonlicious will get a small commission that helps in keeping the blog up and running. The brands gave nothing to recommend their product.

    47 COMMENTS

    1. Hi Sonia,

      Back again with a rather silly question 🙂 Can I shape them into buns? small & round. I was thinking what will be the change in baking time (and temperature?) if any? I am so stupid. I did not ask this before. My dough is proving already now, but giving it a long shot. Thanks again. have a great evening!

      Swati

      • Hi Swati,

        Apologies for my tardiness. I was on wheels and came last night only. I am sure your would have done your experiment by now, but yes, you can shape them in buns and bake them. Baking time will be 30 minutes because of less portion size. Temperature will remain same. If they are browning fast, cover them with aluminium foil.

        Sonia

    2. I tried this receipe n it jus came out awesome … tanks for sharing ur easy n delicious receipes… I want receipe for full maida n full whole wheat bread .. thanku

    3. Hi Sonia…today I tried to make the bread & the result was awesome…everyone at home just loved it….thanks for an amazing recipe…😄😄

    4. Sonia ji …i tried this bread today and it was awesome …
      I wanted to know that after we roll out the dough fr shaping can we spread butter cinnamon sugar filling and roll it and proof again….for the cinnamon bread ?

    5. Love the bread.
      One quick question : once out of the tin, after brushing with oil, will putting in a closed tin help retain softness longer?

      My bread was a delight when fresh but when leftover was covered and refrigerated, it was denser and crusty.

      • Hi Sona,

        You need to let the bread cool down for at least 2 hours on a wired rack. If you keep the warm bread in a tin, it will become soggy. You should keep the bread at room temperature for 2 days and consume it. Breads without chemicals and preservatives have less shelf life and will start crumbling after 2-3 days. Since you refrigerated the bread, it will become denser. Moreover wholewheat breads are denser than all-purpose flour breads.

        Sonia

    6. Hi Sonia thank you so much for this lovely recipe. I baked it yesterday the aroma was so tempting. I felt like dancing. I don’t know what people will think but without learning just by looking at your recipe I baked the bread and so feeling ecstatic. It was nice and tasty only a little dense. Why was it dense can u guide me. Thanks once again.

      • Hi Purba,

        Thanks for your inputs and I am happy that you like the recipe.

        Less kneading, Less water content, Yeast didn’t work properly or the dough was over proofed after shaping are all possible reasons of bread being denser than it should be. You must also keep in mind that whole wheat breads are typically denser than all-purpose flour breads.

        Sonia

    7. Hi Sonia ,

      At how many degrees shall I bake for 40 minutes. Also o have electric Oven. Would with that I have to use different temperature .

      Thanks Krishna

      • Hi Asha,
        You may use milk powder to this recipe, but remember the bread will become sweeter. The recipe is already calling for honey which leaves a slight sweetish flavour in the bread. Adding milk powder will make it prominent.
        Regards
        Sonia

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