Bread Machine Buttermilk and Honey Wheat Bread
Indulge in the comforting aroma and wholesome flavor of homemade bread with this Bread Machine Buttermilk and Honey Wheat Bread recipe. Combining the tangy richness of buttermilk, the natural sweetness of honey, and the nutty heartiness of whole wheat flour, this recipe creates the perfect balance of taste and texture. With just 5 minutes of preparation, your bread machine handles the rest—kneading, rising, and baking to golden perfection. The addition of optional vital wheat gluten ensures a soft, fluffy crumb, while olive oil keeps the loaf tender and savory. Perfect as a sandwich base, toast, or a standalone slice, this versatile 1.5-pound loaf is your go-to for fresh, bakery-quality bread right at home.
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Recipe Information
Ingredients
- 1 cup Buttermilk
- 3 tablespoons Honey
- 2 tablespoons Olive oil or vegetable oil
- 1.5 teaspoons Salt
- 1.5 cups Whole wheat flour
- 1 cup Bread flour
- 1.5 teaspoons Vital wheat gluten (optional, for improved texture)
- 2.5 teaspoons Active dry yeast or bread machine yeast
Instructions
Add the ingredients to your bread machine pan in the order recommended by the manufacturer. Typically, liquids go in first, followed by dry ingredients, with the yeast added last in a small well in the flour.
Pour in the buttermilk, honey, and olive oil or vegetable oil.
Sprinkle the salt evenly over the liquid.
Add the whole wheat flour and bread flour, ensuring they fully cover the liquid ingredients.
Sprinkle the vital wheat gluten (if using) over the flour.
Create a small well in the flour and add the yeast to the well to prevent contact with the liquids prematurely.
Select the 'Whole Wheat' or appropriate setting on your bread machine, set the crust color preference (e.g., light, medium, or dark), and choose the 1.5-pound loaf size if applicable.
Start the bread machine and let it knead, rise, and bake the bread. Monitor the dough during the kneading cycle to ensure consistency; if it's too wet, add a tablespoon of flour at a time, or if it's too dry, add a teaspoon of water as needed.
Once the cycle is complete, carefully remove the bread from the pan and allow it to cool on a wire rack for at least 30 minutes before slicing.
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 3814 mg | 166% | |
| Total Carbohydrate | 291.7 g | 106% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 64.8 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 366 mg | 28% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1272 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
