Posts Tagged ‘whole wheat’

JMonkey’s Buttermilk and Honey Whole-Wheat Sandwich Bread

June 18, 2009

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!


Hamelman’s Whole-Wheat Bread with a Multigrain Soaker

May 27, 2009

Hamelman's Whole-Wheat Bread with a Multigrain Soaker

Hamelman's Whole-Wheat Bread with a Multigrain Soaker

BBD#20 – Multigrain Breads hosted by Tangerine’s Kitchen

Update: the roundup has been posted!

My new favourite multigrain!


BBD#18 – Whole wheat blueberry and coconut scones

March 31, 2009

Whole wheat blueberry and coconut scones

Whole wheat blueberry and coconut scones

Whole wheat scones, with half the butter, and reduced amounts of sugar – what? Can these things even taste good? Yes! This means that you could probably eat twice as many and get away with it.


Classic Cranberry Nut Bread

December 12, 2008
Cranberry Nut Bread

Cranberry Nut Bread

First things first, though: Andrea from Cooking Books gave me the Kreativ Blogger award and tagged me with the Seven Things meme! Be prepared to read a lot of very random things about me.



Whole Wheat Cranberry-Orange Loaf

November 28, 2008

Whole Wheat Cranberry-Orange Loaf

Whole Wheat Cranberry-Orange Loaf

I’m one of those people who attempt to make grocery lists but then everything flies out the window when I’m at actually at the store. Sadly, there have been times when I get everything but the item that I really need because I get distracted by some item that’s on special or “available for limited time only.” That however, turned out to be a good thing when I came across fresh cranberries on sale.


Me encanta tu pancito!

August 31, 2008

Simple honey wheat bread

Simple honey wheat bread

I disliked whole wheat bread as a kid. I remember making faces at my lunch and opting to go hungry, even if the two slices of whole wheat Wonder Bread sandwiched a comforting combination of peanut butter and jam. No thanks, I’d rather eat [scarily] soft white Wonder Bread, thank you very much (sorry Mom).