Buttermilk Wheat Loaves W/Fine Herbs

This recipe was adapted from one used for a bread machine. Since my machine was given to my daughter and family, I converted the recipe into a conventional single bowl version for use with a counter-top mixer utilizing its dough hook.


2 loaves about half lb. each


1½ cups Buttermilk @ room temperature, OR: 1 cup Buttermilk and ½ cup Homemade Sourdough Starter @ room temperature ½ cup lukewarm water (a drop should feel comfortable on inside of your wrist) 1½ Tablespoons Butter 1 Tablespoon Sugar, Brown Preferred 2 Teaspoons Fine Salt 1⅔ Cups Whole Wheat flour 2⅔ Cups Bread flour 2¼ teaspoons (1 Package) Active Dry Yeast 1 Tablespoon chopped Fresh Herbs of your choice, parsley, sage, thyme, rosemary, or an individual herb you favor. (Optional)

Nutritional information

No nutrition information available


Quick acting yeast does not need to be proofed if it is fresh, but this conventional step can be done to verify the yeast’s viability. In the large bowl of a stand mixer with a dough hook attached, sprinkle the dry yeast on top of the dry mix of 1⅔ cups whole wheat flour, 2⅔ cups bread flour, 1 tablespoon sugar, and 2 teaspoons of salt. Stir the dry ingredients briefly to combine. Melt the butter in the ½ cup lukewarm water then combine with the other liquids. With the mixer running on the lowest speed, gradually add the wet ingredients until a moist pliable dough is formed. Optional chopped herbs can be added during the kneading process. Allow the machine to knead this dough for about 8 minutes. It will clean the sides of the bowl nicely. Spray the dough with PAM lightly, cover the bowl and leave it to rest in the mixer bowl for about 20 minutes. After that time, check the dough consistency by pushing the heel of your hand into the dough; if the dough sticks to your hand you may add extra flour about 1 tablespoon at a time. Do not add too much extra flour as the dough should be nicely moist, just not cling to your hand. Allow the dough to rise in the covered mixer bowl (or another large proofing bowl covered with a tea towel), about 2½ hours or until doubled in volume (depending on the room temperature). Have two (2) 9X4-¾” bread pans nicely greased with butter or vegetable oil. Punch dough down and form into loaves. Cover the pans with a tea towel, and allow the loaves to rise about an inch above t the tops of the pans. Have the oven preheated to 375 degrees F, placing the loaves in the preheated oven. Bake them for about 20-35 minutes or until they are a nice golden color on top. Remove from the pans, testing for doneness by tapping on the bottom of the loaves. Cool somewhat before slicing. This is a very tender, moist bread good for sandwiches and a tasty accompaniment to spaghetti and other dishes. Enjoy!