JMonkey’s Buttermilk and Honey Whole-Wheat Sandwich Bread


Buttermilk and Honey Whole-Wheat Sandwich Bread

Does it make sense to call a loaf “rugged”? Because that’s what would say about this bread: it’s simple and hearty and rugged, like a sandwich bread with character that won’t squish between your fingers like really soft, pillowy breads. I like the bit of twang that the buttermilk lends but at the same time, it’s balanced by the touch of sweetness from the honey, all in a 100% whole wheat loaf of bread.

JMonkey’s Buttermilk and Honey Whole-Wheat Sandwich Bread

from this post on The Fresh Loaf, adapted from The Laurel’s Kitchen Bread Book


– Whole wheat flour : 500 g or about 4 cups
– Salt: 10 g or 1.25 tsp
– Instant yeast: 3 g or 1 tsp
– Water: 185 g or ¾ cup + 1 Tbs
– Buttermilk: 185 g or ¾ cup + 1 Tbs*
– Honey: 42 g or 2 Tbs
– Unsalted butter: 14 g or 1 Tbs

*I substituted 185 g of milk with a bit of yogurt mixed into it (and let that stand for about 5-10 min) for the buttermilk.

Overall Formula

– Whole wheat flour: 100%
– Salt: 2%
– Instant yeast: 0.6%
– Water: 38%
– Buttermilk: 38%
– Honey: 8.4%
– Unsalted butter: 2.8%


Mix: Add the salt to the flour. Mix them thoroughly and then add the yeast, also mixing. Melt the butter and mix it with the buttermilk and water in a separate bowl. Add the water, buttermilk, melted butter and honey to the flour, mixing well until everything is hydrated.

I then kneaded this dough by hand until it was relatively smooth and slightly sticky but not very tacky. This will feel less smooth and a bit wetter than a dough made with all-purpose flour, but I tried to avoid adding more flour at this point because I didn’t want the loaf to become overly dense from using too much flour.

Bulk fermentation: 2 – 2.5 hours at room temperature, with a stretch-and-fold at the halfway mark.

Shaping: I shaped these into two sandwich loaves and placed them into 9″ x 5″ loaf pans (though 8.5″ x 4.5″ would probably be better).

Final rise: until slightly less than doubled.

Bake: 350F for about 50-55 min.

Great for toast sandwiches, but just as good untoasted with a bit of homemade plum jam.

Great for toast, especially with some homemade plum jam.

* * *

I’m sending this loaf to to Susan at Wild Yeast for YeastSpotting, and to JMonkey at The Fresh Loaf for sharing his version of this recipe in the first place. Thanks!

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7 Responses to “JMonkey’s Buttermilk and Honey Whole-Wheat Sandwich Bread”

  1. Susan/Wild Yeast Says:

    Oh I think the word “rugged” is very apt! Stunning plum jam too.

  2. Stefanie Says:

    What a delicious looking bread. Sounds like the perfect bread for me, I love whole wheat breads!

  3. toxobread Says:

    Susan: thanks! I think homemade jam is dangerous (in mounds, slathered on bread) but oh so good for you.

    Stefanie: thank you 🙂 I love whole wheat and multigrain breads too!

  4. elra Says:

    Another delicious recipe. Hmmm

  5. MadMaz Says:

    mmmmmmm….this look delish even if it is ‘rugged’ – my kinda food 🙂

  6. Joghurt-Honig-Vollkornbrot | Hefe und mehr Says:

    […] meiner toDo-Liste landen. Auch diese Woche war keine Ausnahme, und ich verliebte mich auf Anhieb in JMonkey’s Buttermilk and Honey Whole-Wheat Sandwich Bread von Toxo bread. Da ich noch Joghurt im Kühlschrank hatte, der dringend verbraucht werden wollte, […]

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