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
Ingredients
– 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%
Directions
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.
* * *
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!
Tags: honey, whole wheat
June 18, 2009 at 8:42 pm |
Oh I think the word “rugged” is very apt! Stunning plum jam too.
June 19, 2009 at 8:38 am |
What a delicious looking bread. Sounds like the perfect bread for me, I love whole wheat breads!
June 19, 2009 at 11:12 am |
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!
June 19, 2009 at 4:07 pm |
Another delicious recipe. Hmmm
June 20, 2009 at 5:37 am |
mmmmmmm….this look delish even if it is ‘rugged’ – my kinda food 🙂
June 20, 2009 at 9:34 am |
Elra: thanks!
MadMaz: Yep, my kinda food too 🙂
June 21, 2009 at 2:16 pm |
[…] 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, […]