Buttermilk Mixed Flours Bread
Discover the rustic charm of homemade *Buttermilk Mixed Flours Bread*, a hearty loaf that combines all-purpose, whole wheat, and rye flours for a perfect balance of flavor and texture. This artisanal bread is enriched with tangy buttermilk, ensuring a tender crumb and subtle richness in every bite. Perfect for sandwiches, toasting, or enjoying with a smear of butter, this recipe uses instant yeast for a quicker rise and incorporates olive oil for added moisture. The gentle kneading and steam-baked crust create a beautifully textured loaf that's as delicious as it is versatile. With just 20 minutes of prep time, this wholesome bread makes baking at home both rewarding and approachable. Ideal for anyone seeking an easy mixed-flour bread recipe that’s packed with flavor and nutrition!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Whole wheat flour
- 100 grams Rye flour
- 8 grams Salt
- 10 grams Sugar
- 7 grams Instant yeast
- 300 milliliters Buttermilk
- 50 milliliters Lukewarm water
- 15 milliliters Olive oil
Instructions
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, rye flour, salt, sugar, and instant yeast. Stir together until evenly distributed.
In a separate bowl or measuring jug, mix the buttermilk, lukewarm water, and olive oil.
Gradually add the liquid ingredients to the dry ingredients, stirring with a wooden spoon or your hands until a shaggy dough forms.
Transfer the dough to a clean, floured surface and knead for 8–10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes on medium speed.
Place the kneaded dough into a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1–1.5 hours or until it has doubled in size.
Preheat your oven to 220°C (430°F) and place an oven-safe baking dish filled with water on the lower rack to create steam.
Punch down the risen dough to release the air and shape it into a round or oval loaf. Place the shaped dough onto a baking sheet lined with parchment paper or a greased loaf pan.
Cover the shaped loaf with a towel and let it rise again for 30–40 minutes, or until it puffs up slightly.
With a sharp knife, score the top of the loaf with shallow slashes to help it expand evenly during baking.
Bake the bread in the preheated oven for 30–35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 3487 mg | 152% | |
| Total Carbohydrate | 366.3 g | 133% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 27.2 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 462 mg | 36% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1829 mg | 39% | |
*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.
