Buttermilk Bread

I'm still making our bread. Our favorite has been the oatmeal bread that you can find here. http://ahawker.blogspot.com/2012/10/oatmeal-bread.html Even PoppaH has been making this bread.

Until now.

Oatmeal bread got bumped.

Enter *cue music* Buttermilk Bread.

It all started when I had 3/4 of a quart of buttermilk in the fridge that I didn't want to throw away.  Don't judge me.

This bread has a great crust while keeping a super tender inside.  The wheat germ adds a great flavor (and probably some nutrition).

Lovely.

I didn't take pics of each step this time - I really wasn't sure how this would turn out.  Just refer to the wheat bread recipe for how to mix it up and let it rise.http://ahawker.blogspot.com/2013/06/whole-wheat-bread.html  I think I will do 3-4 cups of the flour whole wheat next time, it should hold up fine.  The dough is pretty sticky, but a sticky dough makes a moist and light bread.

Buttermilk Bread

makes 2 large loaves

2 Tablespoons yeast

3/4 cup warm water

1/4 cup honey

3 cups warmish buttermilk

3/4 cup melted butter

7-8 cups all-purpose flour

3/4 cup toasted wheat germ

1/2 teaspoon baking soda

1 Tablespoon salt

I a large bowl (I use the bowl of my stand mixer), add warm water, honey and yeast.  Proof the yeast until it is bubbly, about 5-10 minutes (it will depend on the temperature of your kitchen.)

To the yeast mixture, add buttermilk, butter, 7 cups of flour, salt, baking soda and wheat germ. Knead until the dough is smooth and elastic, adding the last cup of flour if needed.

Put the dough in a large, oiled bowl, turning it once so it is oily on each side.  Cover with plastic wrap and let rise until double, about 1 hour.  Punch down and let rise again until doubled, about 45 minutes.

Grease 2 9x5 loaf pans.

Punch dough down.  Turn the dough onto a floured surface.  Divide the dough into 2 parts.  Flatten the dough (this gets out the big bubbles) and shape into a loaf.  Place into prepared pans.  Cover and let rise until the dough rises about 1 inch above the pan, about 45 minutes.

Preheat the oven to 350 degrees.

When the loaves have risen, place the pans in the oven and bake the bread for 40-45 minutes.  It should be golden brown and sound hollow when tapped.