I found this recipe in the Fresh Loaf site and it came out quite well. I like using buttermilk in my breads and muffins. It gives a soft texture.

3/4 cup warm (105-115°) water
1 tablespoon (1 package) active dry yeast
1 teaspoon sugar
1 1/2 cups warm buttermilk
2 tablespoons melted butter
3 tablespoons honey
1 tablespoon salt
6 cups flour (I used 1 cup bread flour, 1 cup whole wheat flour, and 4 cups unbleached all-purpose flour)

  • Mix the active dry yeast with the water and sugar and let it sit for 10 minutes until it becomes foamy.
  • Add the buttermilk, melted butter, and honey. When they were thoroughly mixed, add the salt and 3 cups of the flour.
  • Continue adding flour, a half a cup at a time, and mixing it together until it forms a ball.
  • Put the dough into an oiled bowl, covered it with plastic wrap, and set it aside to rise for about 2 hour or until it doubles in volume.
  • Split the dough into two pieces. Shape and put it into loaf pans. And put it into the refrigerator until the following morning.
  • Leave the pans in room temperature for about half an hour.
  • Pre-heat the oven at 350°F.
  • Sprinkle water and sesame seeds on top of the loaves.
  • Bake for about 55 minutes or until golden brown.

Source: Beth Hensperger’s Bread Bible

Honey_Buttermilk_Bread2

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