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Cultured Buttermilk Bread with Infused Herb Oils Recipe

Cultured Buttermilk Bread with Infused Herb Oils Recipe

Learn how to make the best homemade cultured buttermilk bread with beautiful swirls of herb-infused oils. This easy baking recipe features a tangy, tender crumb achieved through slow fermentation and aromatic herbs that infuse every bite. Perfect for sandwiches or served alongside soups.
Difficulty:
Advanced
Prep Time:
30 mins (plus 12 hours fermentation)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic golden-brown buttermilk loaf with a slightly cracked top, resting on a weathered wooden board. Natural window light highlights the bread's open crumb structure revealed in a cross-section, showing vibrant green and amber swirls of herb-infused oils marbling throughout. Small droplets of glistening herb oils dot the surface, while sprigs of fresh rosemary, thyme, and sage are artfully scattered alongside the loaf. A linen napkin and vintage butter knife sit nearby, with a warm, inviting atmosphere that emphasizes the bread's homemade character and artisanal quality.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">300ml cultured buttermilk</li><li class="ingredients-single-item">50ml warm water</li><li class="ingredients-single-item">10g sea salt</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">15g honey</li><li class="ingredients-single-item">For the herb oils:</li><li class="ingredients-single-item">60ml extra virgin olive oil</li><li class="ingredients-single-item">2 sprigs fresh rosemary</li><li class="ingredients-single-item">4 sprigs fresh thyme</li><li class="ingredients-single-item">8 fresh sage leaves</li><li class="ingredients-single-item">2 cloves garlic, crushed</li><li class="ingredients-single-item">Zest of 1 lemon</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">1kg (2lb) loaf tin</li><li class="equipment-single-item">Small saucepan for oil infusion</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Dough scraper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing your herb-infused oils the day before baking. In a small saucepan, gently warm the olive oil over low heat until just warm to the touch (about 45°C). Add the rosemary, thyme, sage, crushed garlic, and lemon zest. Remove from heat, cover, and let infuse for at least 4 hours or overnight. The gentle heating helps release the aromatic compounds without destroying their delicate flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>The evening before baking, create your pre-ferment. In a large bowl, mix 150g of the bread flour with 150ml of the buttermilk and 2g of the yeast. Cover with plastic wrap and let ferment at room temperature (about 20-22°C) for 8-12 hours. This slow fermentation develops the complex, tangy flavor that makes this bread special.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>The next day, strain your herb oils through a fine-mesh sieve into a clean container, pressing gently on the herbs to extract all the flavor. Set aside the infused oil.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer, combine the pre-ferment with the remaining 350g flour, 150ml buttermilk, 50ml warm water, 5g yeast, honey, and salt. Mix with the dough hook on low speed for 3 minutes until combined, then increase to medium speed and knead for 5-7 minutes until the dough becomes smooth and elastic. The dough should pass the window pane test – when stretched, it should form a thin, translucent membrane without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place (around 24-26°C) for 60-90 minutes, or until doubled in size. The buttermilk is actively fermented during this time, developing both flavor and structure.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle about 30cm x 45cm (12in x 18in). Using a pastry brush, generously brush the surface with about three-quarters of the herb-infused oil, leaving a 2cm border around the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Starting from the short end, tightly roll up the dough like a Swiss roll, sealing the seam by pinching it closed. The tighter you roll, the more defined your herb oil swirls will be in the final loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently place the rolled dough, seam-side down, into a greased and floured 1kg loaf tin. Cover loosely with oiled plastic wrap and let proof for another 45-60 minutes, or until the dough has risen to about 2cm above the rim of the tin. Meanwhile, preheat your oven to 200°C (180°C fan/gas mark 6).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Just before baking, gently brush the top of the loaf with the remaining herb oil. Bake in the preheated oven for 35 minutes, then reduce the temperature to 180°C (160°C fan/gas mark 4) and bake for another 10 minutes. The bread is done when it's golden brown and sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature should reach 90-95°C.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the bread from the oven and immediately turn it out onto a wire rack to cool. Resist the temptation to cut into it while hot – the cooling period allows the crumb structure to set properly, preventing a gummy texture. Allow to cool completely (at least 2 hours) before slicing to reveal the beautiful herb oil swirls throughout the loaf.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cultured Buttermilk Bread with Infused Herb Oils?

The key ingredients include strong bread flour, cultured buttermilk, yeast, honey, sea salt and herb-infused oils made with olive oil, fresh rosemary, thyme, sage, garlic, and lemon zest. This combination creates a tangy loaf with aromatic herbal swirls.

How to cook Cultured Buttermilk Bread with Infused Herb Oils at home?

Learn how to cook Cultured Buttermilk Bread with Infused Herb Oils by first creating a pre-ferment with flour, buttermilk and yeast that develops overnight. Then prepare herb-infused oils, combine with the remaining ingredients, roll into a swirled loaf, and bake at 200°C until golden and hollow-sounding when tapped.

Why is my bread not showing clear herb oil swirls?

Unclear herb oil swirls typically result from rolling the dough too loosely. For defined swirls, roll the dough tightly after applying the herb oil, ensure the oil isn't too thin, and allow proper cooling before slicing, which helps the swirl pattern set completely.

Can I substitute dried herbs for fresh ones in the infused oils?

Yes, you can substitute dried herbs, but use only one-third the amount (e.g., 1 teaspoon dried for 1 tablespoon fresh). Dried herbs are more concentrated in flavour. For best results, warm them gently in oil to rehydrate slightly before infusing overnight.

How long does buttermilk bread stay fresh?

Homemade buttermilk bread stays fresh for 3-4 days at room temperature in an airtight container or bread bin. For longer storage, slice the completely cooled loaf and freeze for up to 3 months. The tanginess from fermentation helps preserve it naturally.

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Perfect for sandwiches or served alongside soups.", "prepTime": "PT30M", "cookTime": "PT45M", "totalTime": "PT13H15M", "keywords": "buttermilk bread, herb-infused bread, tangy loaf, artisan bread, slow fermentation", "recipeYield": "12", "recipeCategory": "Bread", "recipeCuisine": "European", "nutrition": { "@type": "NutritionInformation", "calories": "185 calories", "carbohydrateContent": "28 g", "proteinContent": "5 g", "fatContent": "6 g", "saturatedFatContent": "1.5 g", "cholesterolContent": "5 mg", "sodiumContent": "320 mg", "sugarContent": "2 g", "servingSize": "1 slice" }, "recipeIngredient": [ "500g strong bread flour", "300ml cultured buttermilk", "50ml warm water", "10g sea salt", "7g instant dried yeast", "15g honey", "60ml extra virgin olive oil", "2 sprigs fresh rosemary", "4 sprigs fresh thyme", "8 fresh sage leaves", "2 cloves garlic, crushed", "Zest of 1 lemon" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare herb-infused oils", "text": "Start by preparing your herb-infused oils the day before baking. In a small saucepan, gently warm the olive oil over low heat until just warm to the touch (about 45°C). Add the rosemary, thyme, sage, crushed garlic, and lemon zest. Remove from heat, cover, and let infuse for at least 4 hours or overnight. The gentle heating helps release the aromatic compounds without destroying their delicate flavors." }, { "@type": "HowToStep", "name": "Create pre-ferment", "text": "The evening before baking, create your pre-ferment. In a large bowl, mix 150g of the bread flour with 150ml of the buttermilk and 2g of the yeast. Cover with plastic wrap and let ferment at room temperature (about 20-22°C) for 8-12 hours. This slow fermentation develops the complex, tangy flavor that makes this bread special." }, { "@type": "HowToStep", "name": "Strain herb oils", "text": "The next day, strain your herb oils through a fine-mesh sieve into a clean container, pressing gently on the herbs to extract all the flavor. Set aside the infused oil." }, { "@type": "HowToStep", "name": "Mix dough", "text": "In the bowl of your stand mixer, combine the pre-ferment with the remaining 350g flour, 150ml buttermilk, 50ml warm water, 5g yeast, honey, and salt. Mix with the dough hook on low speed for 3 minutes until combined, then increase to medium speed and knead for 5-7 minutes until the dough becomes smooth and elastic. The dough should pass the window pane test – when stretched, it should form a thin, translucent membrane without tearing." }, { "@type": "HowToStep", "name": "First rise", "text": "Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place (around 24-26°C) for 60-90 minutes, or until doubled in size. The buttermilk is actively fermented during this time, developing both flavor and structure." }, { "@type": "HowToStep", "name": "Add herb oils", "text": "Once doubled, gently deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle about 30cm x 45cm (12in x 18in). Using a pastry brush, generously brush the surface with about three-quarters of the herb-infused oil, leaving a 2cm border around the edges." }, { "@type": "HowToStep", "name": "Shape the loaf", "text": "Starting from the short end, tightly roll up the dough like a Swiss roll, sealing the seam by pinching it closed. The tighter you roll, the more defined your herb oil swirls will be in the final loaf." }, { "@type": "HowToStep", "name": "Second rise", "text": "Gently place the rolled dough, seam-side down, into a greased and floured 1kg loaf tin. Cover loosely with oiled plastic wrap and let proof for another 45-60 minutes, or until the dough has risen to about 2cm above the rim of the tin. Meanwhile, preheat your oven to 200°C (180°C fan/gas mark 6)." }, { "@type": "HowToStep", "name": "Bake", "text": "Just before baking, gently brush the top of the loaf with the remaining herb oil. Bake in the preheated oven for 35 minutes, then reduce the temperature to 180°C (160°C fan/gas mark 4) and bake for another 10 minutes. The bread is done when it's golden brown and sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature should reach 90-95°C." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Remove the bread from the oven and immediately turn it out onto a wire rack to cool. Resist the temptation to cut into it while hot – the cooling period allows the crumb structure to set properly, preventing a gummy texture. Allow to cool completely (at least 2 hours) before slicing to reveal the beautiful herb oil swirls throughout the loaf." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-04-10", "reviewBody": "The buttermilk gives this bread such a wonderful tangy flavor and the herb oils create the most beautiful swirls. My kitchen smelled amazing while it was baking! The fermentation time is absolutely worth it for the depth of flavor.", "name": "Tangy perfection with herby swirls!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Eriksson", "datePublished": "2024-04-12", "reviewBody": "This bread brings me back to my grandmother's kitchen! The rosemary and thyme infusion is brilliant, and the texture is perfect for sandwiches. I've made it three times already and it's consistently excellent.", "name": "Bread smells like summer garden!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mai Nguyen", "datePublished": "2024-04-15", "reviewBody": "The cultured buttermilk gives this bread a fantastic texture and flavor that you just can't get from store-bought. I love how the herb oils create beautiful patterns when you slice it. This has become my go-to sandwich bread recipe!", "name": "Best sandwich bread I've made!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-04-17", "reviewBody": "I was intimidated by the long fermentation time but the instructions were clear and the results were worth it! The crumb structure is perfect and the bread holds its shape beautifully when sliced, even for thin sandwich slices.", "name": "Perfect crumb, holds shape beautifully!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-04-20", "reviewBody": "This bread freezes remarkably well! I slice the whole loaf, freeze it, and toast slices as needed throughout the week. The herb flavors remain vibrant and the texture stays perfect. I've shared this recipe with all my baking friends.", "name": "Freezes well for weekday toast!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Cultured Buttermilk Bread with Infused Herb Oils?", "acceptedAnswer": { "@type": "Answer", "text": "The key ingredients include strong bread flour, cultured buttermilk, yeast, honey, sea salt and herb-infused oils made with olive oil, fresh rosemary, thyme, sage, garlic, and lemon zest. This combination creates a tangy loaf with aromatic herbal swirls." } }, { "@type": "Question", "name": "How to cook Cultured Buttermilk Bread with Infused Herb Oils at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Cultured Buttermilk Bread with Infused Herb Oils by first creating a pre-ferment with flour, buttermilk and yeast that develops overnight. Then prepare herb-infused oils, combine with the remaining ingredients, roll into a swirled loaf, and bake at 200°C until golden and hollow-sounding when tapped." } }, { "@type": "Question", "name": "Why is my bread not showing clear herb oil swirls?", "acceptedAnswer": { "@type": "Answer", "text": "Unclear herb oil swirls typically result from rolling the dough too loosely. For defined swirls, roll the dough tightly after applying the herb oil, ensure the oil isn't too thin, and allow proper cooling before slicing, which helps the swirl pattern set completely." } }, { "@type": "Question", "name": "Can I substitute dried herbs for fresh ones in the infused oils?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, you can substitute dried herbs, but use only one-third the amount (e.g., 1 teaspoon dried for 1 tablespoon fresh). Dried herbs are more concentrated in flavour. For best results, warm them gently in oil to rehydrate slightly before infusing overnight." } }, { "@type": "Question", "name": "How long does buttermilk bread stay fresh?", "acceptedAnswer": { "@type": "Answer", "text": "Homemade buttermilk bread stays fresh for 3-4 days at room temperature in an airtight container or bread bin. For longer storage, slice the completely cooled loaf and freeze for up to 3 months. The tanginess from fermentation helps preserve it naturally." } } ] }