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Whole Grain Buttermilk Bread Recipe

Whole Grain Buttermilk Bread Recipe

By What’s Baking

Rustic whole grain buttermilk bread with a tender crumb and slightly tangy flavor that makes exceptional toast and sandwiches.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 loaf (16 slices)
An overhead shot of a freshly sliced loaf of whole grain buttermilk bread displaying its perfect dome and golden-brown crust. A cross-section view reveals the bread's even, tender crumb structure with visible whole grain flecks throughout. Soft natural morning light streams across a worn wooden cutting board where the bread rests alongside a small crock of softened butter and a drizzle of honey. A linen tea towel and scattered whole grains frame the scene, while steam gently rises from a just-cut slice, highlighting the bread's freshly baked warmth and hearty texture.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">200g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">15g honey (or maple syrup)</li><li class="ingredients-single-item">30g unsalted butter, softened</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">350ml buttermilk, at room temperature</li><li class="ingredients-single-item">50g mixed seeds (sunflower, pumpkin, flax), plus extra for topping</li><li class="ingredients-single-item">15ml vegetable oil for greasing</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">23cm x 13cm (9" x 5") loaf pan</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Dough scraper</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by warming your buttermilk to room temperature (about 21°C). Cold buttermilk will inhibit yeast activity, while too-hot liquid will kill the yeast. In a small bowl, stir the honey into 60ml of the warmed buttermilk, then sprinkle the yeast over this mixture. Let it sit for 5-10 minutes until foamy – this proofing step ensures your yeast is active.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the whole wheat flour, bread flour, and salt. Mix with a spoon to distribute the salt evenly. The salt strengthens the gluten but can inhibit yeast activity if they come in direct contact too early.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the yeast mixture, remaining buttermilk, and softened butter to the flour mixture. Using the dough hook attachment, mix on low speed for 2-3 minutes until ingredients are incorporated. The acidity in buttermilk helps tenderize the gluten, resulting in a softer crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Increase to medium speed and knead for 8-10 minutes until the dough becomes smooth and elastic. It should pass the "window pane test" – when a small piece can be stretched thin enough to see light through without tearing. This indicates proper gluten development, essential for good structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the mixed seeds and knead for another minute to incorporate. The dough will feel slightly tacky but not sticky – whole wheat flour absorbs more moisture than white flour, so give it time. If too sticky after kneading, add a tablespoon of flour at a time; if too dry, add a teaspoon of buttermilk.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Lightly oil a large bowl, place the dough inside, and turn once to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place (about 24-27°C) for 60-90 minutes, or until doubled in size. The fermentation process develops flavor while carbon dioxide produced by the yeast creates air pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently punch down the dough to release excess gas. On a lightly floured surface, pat the dough into a rectangle roughly the length of your loaf pan. Fold the long sides in like an envelope, then roll tightly from one short end to form a log. Pinch the seam and ends to seal. This shaping creates surface tension for a good rise.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the shaped loaf seam-side down in a greased loaf pan. Cover loosely and let rise again for 45-60 minutes, or until the dough rises about 2.5cm above the rim of the pan. This second rise, called proofing, allows the yeast to create more gas bubbles for a lighter loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the dough is proofing, preheat your oven to 190°C. Once the loaf has risen, lightly brush the top with water and sprinkle with additional seeds if desired. The water helps the seeds adhere and creates initial steam for crust development.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 40-45 minutes until deeply golden brown. The bread should sound hollow when tapped on the bottom, or reach an internal temperature of 95-98°C on a digital thermometer. If the top browns too quickly, loosely cover with aluminum foil for the remaining bake time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and immediately turn out onto a wire rack. If the bread sticks, run a knife around the edges to loosen. Cool completely (at least 1-2 hours) before slicing. This resting period allows the crumb to set and moisture to redistribute. Cutting too soon will result in a gummy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store at room temperature in a bread box or paper bag for 2-3 days. For longer storage, slice completely cooled bread and freeze in a zip-top bag with parchment between slices for easy removal. The tanginess from buttermilk helps preserve the bread naturally, extending its shelf life.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 185 calories
🥑 Fat: 4 g
🧈 Saturated Fat: 2 g
🍞 Carbohydrates: 33 g
🍭 Sugar: 2 g
🍗 Protein: 6 g
🫀 Cholesterol: 8 mg
🧂 Sodium: 245 mg

Chef’s Notes

A few helpful details for making this recipe.

Why does bread made with buttermilk have a softer texture?

Buttermilk creates a softer texture because its acidity tenderizes the gluten strands in the dough. This chemical reaction prevents the proteins from forming overly strong bonds, resulting in a more tender crumb while still maintaining enough structure for a good rise and proper loaf formation.

Can I make homemade whole grain bread without a stand mixer?

Absolutely! Simply mix ingredients in a large bowl and knead by hand on a floured surface for 10-12 minutes until smooth and elastic. While more labour-intensive, hand-kneading gives you better feel for the dough's development and many bakers prefer this traditional method.

What's the best way to store freshly baked bread to maintain its quality?

For maximum freshness, cool bread completely before storing in a bread box or paper bag at room temperature for 2-3 days. For longer storage, slice cooled bread and freeze in a zip-top bag with parchment between slices. Avoid refrigeration as this actually accelerates staling.

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