Bread Machine Wheat Germ Buttermilk Bread
Discover the wholesome goodness of homemade bread with this Bread Machine Wheat Germ Buttermilk Bread recipe. Packed with the nutty flavor and nutritional benefits of wheat germ, this loaf combines whole wheat flour and bread flour for the perfect balance of rustic texture and soft chewiness. The addition of tangy buttermilk and a touch of honey creates a subtly sweet, rich flavor that pairs beautifully with savory or sweet spreads. With its short 5-minute prep time and the convenience of a bread machine doing all the work, this recipe is perfect for busy bakers looking to make fresh, homemade bread. Whether enjoyed fresh out of the oven or toasted for breakfast, this hearty and nutritious loaf is bound to become a family favorite.
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Recipe Information
Ingredients
- 0.25 cups Warm water
- 0.75 cups Buttermilk
- 2 tablespoons Unsalted butter
- 3 tablespoons Honey
- 1.5 teaspoons Salt
- 2.5 cups Bread flour
- 1 cup Whole wheat flour
- 0.25 cups Wheat germ
- 1.5 teaspoons Active dry yeast
Instructions
Add the warm water and buttermilk to your bread machine pan. Ensure the liquids are warm but not hot, around 100°F (38°C) to help activate the yeast.
Add the unsalted butter, honey, and salt to the pan.
Carefully measure and add the bread flour, whole wheat flour, and wheat germ. Ensure the dry ingredients completely cover the liquids.
Make a small well in the center of the dry ingredients and pour in the active dry yeast. Be careful to keep the yeast away from the liquids until the machine starts mixing.
Place the bread pan into your bread machine and close the lid securely.
Select the Basic or Whole Wheat bread setting on your machine, with a medium crust color if adjustable.
Start the bread machine and allow it to mix, knead, rise, and bake according to the machine's cycle. This typically takes about 3 hours for most models.
When the cycle is complete, remove the bread pan from the machine. Allow the bread to cool in the pan for 10 minutes.
Carefully transfer the bread to a wire rack and allow it to cool completely before slicing. Cooling completely ensures the texture sets properly.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3751 mg | 163% | |
| Total Carbohydrate | 402.0 g | 146% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 64.4 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 316 mg | 24% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1458 mg | 31% | |
*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.
