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Fresh Milled Buttermilk Bread

Updated: Apr 16

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


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


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




5 comentarios

Suzanne B
Suzanne B
07 feb

Same it accidently left out, or do you not do a second rise?

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michal grappe
michal grappe
07 feb
Contestando a

This recipe was written for the zojirushi bread machine. If you are making it by hand, you would need to add a second rise!

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17 ene

So there's no need for a second rise in the loaf pan?

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11 dic 2023

I made this loaf yesterday and I think it is my new fav. The flavor and texture is very similar to the store bought bread my husband favors, and I hope I can get him to make the switch. I agree with the previous comment about the volume of wheat berries vs the volume of flour - so much easier!

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05 dic 2023

Made this today and it is wonderful. Thanks for this recipe. Oh and by the way, I love how you say how many cups of wheat berries in the recipe---time & extra flour saver.

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