Fresh Milled Buttermilk Bread
- michal grappe
- Nov 27, 2023
- 2 min read
Updated: Apr 16, 2024
This is my favorite loaf currently. It is the only one that I am making on repeat in my bread machine. It is slightly sour, the perfect texture, and so soft! It is not a sweet loaf, so this is great to pair with more savory foods. It makes a delightful sandwich, amazing cheese toast, or perfect with just butter. I am loving it! I hope you do too!
Also peep those Winter Pot Holders that I made and added to the shop! Check them out here!
Fresh Milled Buttermilk Bread
2 1/2 lb loaf
Ingredients:
1 cup hard white unmilled wheat berries
2 cups hard red unmilled wheat berries
1/3 cup olive oil
1/4 cup of honey
1 cup of warm buttermilk
1/2 cup of warm water
1 egg
1 tsp lemon juice
1 tsp gluten
2 tsp salt
2 tbsp powdered sunflower lecithin
1/4 tsp baking soda
1 tbsp instant yeast
Directions:
Warm the water and buttermilk, it will seperate and look curdled...totally fine. You're on track.
Mill the wheat on a bread setting for 4 1/2 cups of flour. You can measure this out, but I don't. I just use all the flour that the berries make. Add warm water, buttermilk, lemon juice, olive oil, honey to your bowl or mixer. Add the flour, salt, gluten, sunflower lecithin, baking soda, and egg to the wet ingredients. Begin mixing and sprinkle in the yeast. Knead 5-10 minutes or until you reach window pane. Let it rise in warm place until doubled, about 20-30 minutes. Punch down the dough, flour your work surface. Shape to your desired loaf pan. Let it rise a second time 15-20 minutes (depending on the warmth in your house).
For 2 – 1 lb. loaf pans, bake at 350F for 25-30 minutes. Use a thermometer to make sure the bread is baked to 190 degrees.
For 1 - 2 lb loaf pan, bake 350F for 35 minutes
In a large pullman loaf. Bake 350 for 40-45 minutes in a large bread loaf pan.
For the bread machine: Add all the wet ingredients, then layer the dry ingredients. Make a well at the top of the flour and drop the yeast into it. Press Start.
My bread settings for this loaf are:
Preheat 18 minutes
Knead 22 minutes
Rise 1 - 45 minutes
Rise 2 - 9 minutes for dry climate
or 14 minutes for a humid climate
Rise 3- off
Bake- 46 minutes
Keep warm- off
-Michal
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