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Buttermilk Wholemeal Bread recipe

Buttermilk Wholemeal Bread recipe

  • Recipes
  • Dish type
  • Bread
  • Brown bread
  • Wholemeal bread

This loaf has a touch of wholemeal flour, and is very soft and flavourful thanks to the buttermilk. A delicious bread recipe for the bread machine.

113 people made this

IngredientsServes: 12

  • 340ml buttermilk
  • 1 1/2 tablespoons butter, melted
  • 2 tablespoons caster sugar
  • 3/4 teaspoon salt
  • 375g plain flour
  • 5 tablespoons wholemeal flour
  • 1 1/2 teaspoons dried active baking yeast

MethodPrep:8min ›Cook:6hr ›Ready in:6hr8min

  1. Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose.

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Reviews & ratingsAverage global rating:(116)

Reviews in English (101)

Turned out really nice and looked great. Used less plain flour and more wholemeal (about half and half). Was very tasty-27 Mar 2014

by MommyFromSeattle

Very good and one of the easiest bread recipes I've come by. One negative is the yeast amount should be increased to 2 1/2 teaspoons. I followed the recipe the first time and it took way too long to rise. I did NOT use a bread machine. If making by hand, just throw all the ingredients into one bowl and mix. No need to proof the yeast, it will still rise (make sure yeast is fresh). I've kneaded this both by hand and using a dough hook for a good 5 min. This dough comes together well and is not sticky, so kneading by hand is a cinch. Instead of using extra flour when kneading, which can toughen and dry the finished product, spray your hands with PAM or oil and knead that way. No sticking and no extra flour needed. I let this rise in a warm oven until doubled, then rise a 2nd time in a (9x5) loaf pan. Baked at 350 for 20 min. Brush with butter when it comes out and cover loosely with foil to soften the outer crust. Great crumb and texture. I will make again.TIP - I use 2 cups white flour and the rest wheat flour. As a general rule, I always add one tablespoon powdered gluten for every cup of wheat flour I use in any recipe. This keeps the bread nice and chewy.-12 Dec 2008

by DSULTEMEIER

This bread came out very nice. Instead of using bread machine I mixed all the ingredients together in a stand mixer, let the dough rise and then baked in the oven at 350 in a loaf pan. I used white wheat flour so came out very light colored.-31 Jan 2008


Bread Machine Wholemeal Buttermilk Bread

Perhaps you have been making bread by hand for years, but now you are strapped for time or you have health problems like arthritis. You still want to make your bread recipes but what do you do? Well, why not use a bread machine? A bread machine recipes allow your dough to mix, knead and rise before you take the dough out of the machine to shape into whatever you want. Try bread machine wholemeal buttermilk bread recipe!

A bread machine doesn’t add extra heat to your kitchen which is good in the summer. It is also a useful extra oven for occasions such as Thanksgiving and Christmas. You also don’t have to do a lot of cleaning up and it is much cheaper to use than your oven, be it gas or electric.


  • 500 g (1lb 2oz) coarse wholemeal flour
  • 125 g (4 1/2oz) plain flour, plus extra for dusting
  • 1 tsp bread soda
  • 1 tsp salt
  • 600 ml (1 pint) buttermilk, plus a little extra if necessary
  • 1 tblsp light brown sugar
  • 1 tblsp melted butter, plus extra butter for greasing and serving
  • 1 tblsp golden syrup
  • 1 tblsp porridge oats
  • Preheat the oven to 200°C (400°F/gas mark 6) and grease 2 x 900ml (1 1/2 pint) loaf tins.
  • Sift the flours, bread soda and salt into a bowl. Make a well in the centre of the dry ingredients and add the buttermilk, brown sugar, melted butter and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a nice dropping consistency. Add a little bit more buttermilk if necessary, until the mixture binds together without being sloppy.
  • Divide the mixture equally between the prepared loaf tins and sprinkle over the porridge oats. Bake for 1 hour, until cooked through and each one has a slightly cracked crusty top, checking halfway through that the loaves aren’t browning too much. If they are, reduce the temperature or move the loaves down in the oven.
  • To check that the loaves are properly cooked, tip each one out of the tin and tap the base. It should sound hollow. If it doesn’t, return it to the oven for another 5 minutes. Tip out onto a wire rack and leave to cool completely.
  • To serve, place the brown wheaten bread on a breadboard and cut into slices at the table. Hand around with a separate pot of butter for spreading.

  • 250g/9oz wholemeal flour
  • 250g/9oz plain flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 200g/7oz grated cheddar
  • 100g/4oz grated Parmesan, or similar vegetarian hard cheese
  • 400ml/14fl oz milk
  • 1 free-range egg, beaten

Pre-heat the oven to 220C/425F/Gas 7. Line a baking tray with parchment paper.

Place both flours, baking powder, salt, cheddar and half the parmesan into a large bowl and mix to combine. Add the milk and bring the ingredients together with your hands or a wooden spoon. The mixture will be sticky at this point.

Tip the mixture onto a lightly floured surface. Fold and knead to form a soft dough.

Flatten or lightly roll the dough to 2.5cm/1in thick. Dredge a 6cm/2½in cutter in flour to ensure a precise cut and cut out 15 scones. Place them onto the baking tray – you may need to do this in two batches. Brush the tops of the scones with the beaten egg and sprinkle with the remaining parmesan.

Cook for 15-17 minutes until the scones are risen and golden-brown. Serve warm with butter.


Limerick Soda Bread

This bread is simple to put together, and a staple in the bread baskets at Ariel's Restaurant in Brookfield, VT. It has an unusual but enticing hint of fennel, and is loaded with bursts of sweetness from the currants or golden raisins within.

Ingredients

  • 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour
  • 1/4 cup (50g) sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup (18g) whole fennel seeds
  • 1 cup (142g) dried currants or golden raisins
  • 1 large egg, at room temperature
  • 2 cups (454g) buttermilk, at room temperature

Instructions

Preheat the oven to 350°F. Butter and flour, or spray with pan spray, a 10" round cake pan, 10" springform pan, or a 2-quart round casserole dish.

In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Mix in the fennel seeds and currants or raisins.

Whisk together the egg and buttermilk. Add to the dry ingredients and stir just until combined. Don't over-mix the batter will be quite stiff.

Spread the batter in the prepared pan. Bake the bread for about 50 minutes, until it's golden brown. Remove it from the oven, and place it on a rack to cool for 15 minutes before tipping it out of the pan onto a rack to cool completely before slicing.

Tips from our Bakers

For the more traditional Wholemeal Limerick Soda Bread shown in our catalogue, substitute 3 cups (330g) Irish-Style Flour for the all-purpose flour in the recipe. For best results let the batter rest in the pan for 15 minutes before baking, to soften the flour's bran.


Irish Buttermilk Brown Bread

This 100% whole wheat, craggy "everyday" loaf is enriched with a touch of sugar and a butter-brushed crust.

Ingredients

  • 4 cups (454g) King Arthur Irish-Style Wholemeal Flour or King Arthur Premium 100% Whole Wheat Flour
  • 3 tablespoons (35g) sugar
  • 1/2 cup (72g) buttermilk powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups (340g) water*
  • 1 large egg
  • 4 tablespoons (57g) melted butter or 1/4 cup (50g) vegetable oil

Instructions

Preheat the oven to 375°F. Grease a 1 1/2 to 2-quart baking dish, or an 8" or 9" cast-iron skillet or cake pan that's at least 1 1/2" deep.

In a large bowl, stir together the flour, sugar, buttermilk powder, salt, baking soda, and baking powder.

In a smaller bowl, whisk together the water (or buttermilk), egg, and melted butter or oil.

Make a well in the dry ingredients and pour in the liquids. Stir together until blended and no dry spots remain the dough will be soft and sticky. In fact, it's probably more of a stiff batter than a soft dough.

Perfect your technique

Irish Buttermilk Brown Bread

Scoop the dough into the prepared pan, mounding it in the center. Brush the top with the melted butter. Wait 5 minutes for liquid to be absorbed by the flour before baking.

Bake the bread for 35 to 45 minutes, or until it tests done (a cake tester inserted into the center will come out clean.) Remove it from the oven, and serve warm.


Whole Wheat Buttermilk Banana Bread

Every week I try to guess whether or not I should buy bananas at the store. You would think I’d have it figured out by now, but the banana eating habits in my household are not as predictible as you might think. Some weeks, I’ll buy a large bunch of bananas, with plans to do some baking with the inevitable leftovers that will be turning brown on the counter in a few days. Those weeks, the bananas get gobbled up long before I ever have a chance to bake anything. Other times, a few lonely bananas will sit on the counter forever without any interest in being eaten whatsoever. I can’t figure it out.

Last week, I bought bananas to bake some banana bread for a bake sale I was helping out with over the weekend. I also planned on a few bananas being eaten. Silly me! I never got around to baking the banana bread because I was busy with lots of other goodies for the sale… And none of the extra bananas got eaten over the weekend. By Monday morning, I was left with a big pile of too-ripe-to-eat bananas sitting on my counter.

So, after spending the majority of last week (and the weekend) baking and helping out with a bake sale, I did the first thing that came to mind. I decided to whip up a batch of banana bread to use those overly ripe bananas.

For the most part I followed the recipe for banana bread that my mom gave me years ago. It’s a great starter recipe that lends itself well to lots of variations. This time around, I also had some extra buttermilk hanging out in my fridge, so I decided to throw that into the mix, as well. The resulting bread was perfectly moist and had a nice tender crumb.

It also got devoured quickly and didn’t spend my time on the counter. It never hurts to buy extra bananas. Even though we may not always eat bananas, banana bread will certainly not go to waste. Lesson learned.

Whole Wheat Buttermilk Banana Bread
Makes 1 loaf

  • 1/2 cup unsalted butter (1 stick), softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 cup mashed banana (approximately 3 bananas)
  • 1 1/2 cups whole wheat flour
  • 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup buttermilk

Preheat the oven to 325°F. Lightly grease a standard 9-by-5-inch loaf pan and set aside.

Beat together the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition to make sure the eggs are fully incorporated into the mixture. Stir in the mashed banana.

In a separate bowl, whisk together the whole wheat flour, all purpose flour, baking soda, salt, and cinnamon. Gradually add the dry mixture to the creamed butter mixture alternating with the buttermilk. Be sure to start and end with the dry ingredients, and mix on low speed just until the dry ingredients are incorporated.

Transfer the batter to the prepared loaf pan. Bake for about 60 minutes, until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.


Irish Wheaten Bread

This simple Irish Wheaten Bread recipe will help you make your own Irish Soda bread in your own home. It is easy to make and you do not need any special tools or ingredients. It is delicious served up with some salted butter or with other condiments of your choice.

You will notice when you make it that the dough is very thick and dense, thanks to the buttermilk in the wheaten bread mix.

The dough before the oven

What is Irish Wheaten Bread?

There are several Irish bread types. This is one of them.

In the North of Ireland, brown soda bread is commonly known as Wheaten bread.

&lsquoSoda&rsquo bread is bread made with sodium bicarbonate (baking soda or bicarbonate of soda) as the leavening agent. In Ireland, soda bread may be made with white or whole wheat flour, depending on where you are.

This recipe for Wheaten bread uses a mixture of wholemeal (whole-wheat) flour and all-purpose flour with some zapped rolled oats. The buttermilk in the recipe gives the bread its soft moist texture. Baking soda is used as the leavening agent to create a brown wheaten soda loaf that is just delicious.

My mum always has wheaten bread or soda bread in the house stashed away in the freezer as it is readily available in the local supermarkets. Toasted soda bread is always a staple part of our breakfast at my parent&rsquos house.

Toasted soda bread with salted Irish butter

When we lived in the Netherlands it was impossible to obtain soda bread locally, so I used this simple recipe to make it myself. The result is a bread that is perfect to eat warm as an accompaniment to a bowl of soup, or together with some nice mature cheddar cheese and butter.

What to serve with your soda bread

If you ever visit Ireland you will find that homemade brown soda bread is often served up with a full Irish breakfast (an Irish fry) or as an accompaniment to a fish chowder in the pubs and B&B&rsquos. It may also be served together with smoked salmon, which still gets caught and smoked locally.

It is also ubiquitous in the supermarkets so we tend to buy it now rather than make it ourself. Most of the local supermarkets in Ireland have their own soda bread available, often locally made.

My local Tesco&rsquos has &lsquoSheila&rsquos&rsquo bread, which we love. This bread is stored frozen and defrosted before putting on the shelves, to prevent wastage, and you can do the same with these loaves.

Irish soda bread is often very crumbly and can make a bit of a mess when you slice it. But this recipe gives a soft bread that tends to stay together when you slice it, as you can see from these photographs.

So if you happen to be Irish and missing the Emerald isle, all you need to do is bake this recipe and serve it up warm or toasted with some salted butter. Maybe with some seafood chowder to go with it?

Wheaten bread with Seafood Chowder

It will remind you of home.

I hope you have fun making this delicious bread. If you do try this recipe, please let me know how you get on in the comments section below!


  • 250g/9oz plain wholemeal flour
  • 250g/9oz plain white flour
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 420ml/15fl oz buttermilk
  • extra flour for dusting

Preheat the oven to 200C/400F/Gas 6.

In a large bowl, mix together the two types of flour, bicarbonate of soda and salt.

Add the buttermilk and mix until a sticky dough forms.

Lightly flour a work surface and tip the dough onto it.

Gently roll and fold the dough a couple of times to bring the mixture together. Do not knead.

Shape the dough into a ball. Flatten the ball gently with your hand. Score the dough with a deep cross dividing it into quarters. Dust the bread with flour.

Place onto a baking tray lined with baking parchment and bake for 30 minutes at 200C/400F/Gas 6. The loaf should be golden-brown.


Buttermilk Wholemeal Bread recipe - Recipes

Ingredients
  • 300 g SchapfenMühle spelt wholemeal flour
  • 50 g SchapfenMühle sunflower seeds
  • 50 g SchapfenMühle pumpkin seeds
  • 50 g SchapfenMühle flax seed
  • 20 g yeast, fresh (½ cube)
  • 500 buttermilk lukewarm (35 °C)

Yeast dough

Preparation

Pre-ferment: Put the wholemeal spelt flour, seeds, crumbled yeast and lukewarm buttermilk, into a mixing bowl and mix into a dough using a wooden spoon. Cover and leave to rise for 20 minutes.

Yeast dough: Knead the pre-ferment and the remaining ingredients with a handheld mixer (dough hook) slowly for four minutes and then quickly for 30 seconds until a smooth dough forms.

Cover and leave to rest for another 45 minutes.

Form the yeast dough into a round bread loaf, sprinkle the top with wholemeal rye flour and place on a baking tray lined with baking paper. Cut crosswise and leave covered for another 20 minutes in a warm place.

Preheat oven to 250 °C (top/bottom heat).

Place a heat-resistant tray holding hot water on the bottom of the oven.

Bake on the second rack from the bottom for 10 minutes, reduce the baking temperature to 190 °C, and bake for another 45 – 50 minutes.


Buttermilk Wholemeal Bread recipe - Recipes

Prep Time:10 mins

Cooking Time:60 mins

Serves:10 Adults

High in fibre, this brown bread will keep you fuller for longer and will slowly release energy to keep you going throughout the day!

About this recipe

This recipe was adapted from 101+ Square Meals

  • 425g / 1lb of wholemeal flour
  • 1 dessertspoon of wheat-germ
  • 1 dessertspoon of bran
  • 275ml / ½ pint of buttermilk
  • 1 teaspoon of bread soda
  • 1 teaspoon of brown sugar
  • 2 teaspoons of polyunsaturated oil
  • 1 medium egg
  1. Pre-heat the oven to 180°C / 350°F / Gas Mark 4
  2. Mix all the ingredients well together
  3. Then pour the lot into a lightly oiled loaf tin
  4. Bake in the pre-heated oven for 15 minutes
  5. Reduce heat to 150°C / 300°F / Gas Mark 2 and bake for a further 40 minutes

What you will need

Serving suggestions

One of these 77g slices will provide you with 2 servings of starchy food

All our recipes are nutritionally analysed by our team of experts.

1/10 of the recipe contains

"Wholemeal foods are the best energy providers for your body, so the more active you are the more you need."