Simple, Soft, And Easy Honey Buttermilk Bread Recipe
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I would like to include this homemade honey buttermilk bread into the list of easiest bread a beginner should do. This Honey buttermilk bread recipe with 50% whole wheat is slightly different from my other bread recipes thus far.I had been contemplating for a long to do this bread, but the schedule was keeping me completely packed. The complete last month was packed in writing a series on Baking at Plattershare and workshops. But my mind needed peace and I knew that I can only bring to piece by baking a new bread. My first attempt was with 100% all-purpose flour. I was satisfied with the results, however, this was only for the testing purposes. My goal was to reduce all-purpose from the recipe and add whole wheat flour.My next attempt with this honey buttermilk bread recipe was with 50% whole wheat four. I replaced half of the all-purpose flour with whole wheat and made a few more changes with my previous test recipe.The results surprised me by surpassing my expectation. The bread had a velvety crumb was light and rose high. This Honey buttermilk bread had slightly sweet, not too sweet, flavour because of the honey. Kids will love them.
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Ingredients
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Instructions
- To start with, in a bowl dissolve 1 tsp of honey and yeast into lukewarm water. Keep is aside until it froths.
- In another mixing bowl, take lukewarm butter milk, 2 tbs of honey, baking soda, salt and activated yeast solution. Mix everything well. I have used butter milk and baking soda for this bread recipe.
- Honey gives a beautiful color to bread. It also helps in masking the prominent flavor of wheat. Surprisingly honey didn't make the bread sweet. I used honey mainly because of its health benefits.
- Start adding flour to the prepared solution. Add half of the flour at a time. Keep stirring to mix everything.
- Add rest of the flour and oil. Start kneading the dough and knead it for about 10 minutes. You will get a smooth, soft and easy to handle dough.
- Shape it into a boule and place it into a greased bowl. Let the dough rest until it doubles in volume.
- Rising time totally depends on weather conditions. Warmer weather works best for dough rising. At my place, it took 40 minutes for the first rise. So if you are living at any colder place, don't worry in case your dough is taking time to be double.
- Once dough doubles in volume, punch it to release the air. Roll it into a rectangular shape and shape it into a log shape.
- Place the prepared log into a greased loaf tin with seam side facing down.
- Brush the bread dough with milk (at room temperature). Cover it with cling wrap or clean kitchen towel.
- Keep it for second rise at any warm and dry place. It will approximately take 30 minutes.
- Meanwhile preheat the oven at 200 degree Celsius. Once dough doubles in volume, remove the cling wrap and bake it in preheated oven for about 40 minutes.
- If your bread loaf is browning fast, cover the top of bread loaf with an aluminium foil and continue to bake. However I like the dark crust. After 40 minutes, take out the baked bread loaf from the oven.
- Let it rest for 5 minutes and de-mould it. Brush it lightly with butter or oil and place it on a wired rack.
- Let the bread rest for at least 2 hours before slicing. It will help to soften the crust as well as to get the clean slices.
Video
Notes
- If your bread loaf is browning fast, cover the top of bread loaf with an aluminium foil and continue to bake.
- I have used Aashirvaad Select Superior Sharbati Atta, however you can use any brand of wheat flour for this recipe.
- For this recipe you can use 15 gm of fresh yeast or 5 gm of Instant yeast or 7 gm of Dry yeast. Rest of the measurements will remain same.
- If you want to try this recipe with 100 % whole wheat then add 4 tbs of water extra.
- Always use middle rack to bake the bread with both the coils on (top and bottom).
Recipe Nutrition
Calories: 217 kcal | Carbohydrates: 39 g | Protein: 7 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 3 mg | Sodium: 345 mg | Potassium: 152 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 41 IU | Vitamin C: 1 mg | Calcium: 40 mg | Iron: 2 mg
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This is delicious, I used Aashirvaad Select Atta in baking this bread. It is so soft and fresh.
Hi Sonia…. this looks fantastic ……I want to make my own breads and a novice …. requesting a dairy-free version pls!
You are pushing me ….I m trying it soon. Give me a non-dairy bread please.