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Whole-Grain Buttermilk Bread
Recipe Courtesy of Reasor's
Here is a full flavored, compact, nourishing whole-grain bread made with wheat germ, rye flour, and all-purpose flour, with a crunchy dusting of oatmeal. To make the bread extra chewy, use stone-ground dark rye flour.
  • 1 cup Warm Water (105 f to 115f)
  • 1 package Active Dry Yeast
  • 1 tablespoon Honey
  • 4 cups Unsifted All-purpose Flour (approx.)
  • 2 cups Buttermilk
  • 1 tablespoon Salt
  • 1 cup Wheat Germ
  • 2 1/2 cups Rye Flour
  • 1 Egg White, slightly beaten with 1 tsp. water
  • 3 tablespoons Rolled Oats

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  1. Place warm water in large bowl; stir in yeast and honey, then 1 cup all-purpose flour.
  2. Let stand in warm place until bubbly, 20 to 25 minutes.
  3. Mix in buttermilk and salt.
  4. Add 2 1/2 cups more all-purpose flour.
  5. Mix to blend, and then beat until smooth.
  6. Stir in wheat germ and rye flour to make a stiff dough.
  7. Turn out on a floured surface and knead until dough is springy, kneading in more all-purpose flour, if necessary.
  8. Place dough in greased bowl.
  9. Cover and let rise in warm place until doubled, about 1 1/2 hours.
  10. Punch dough down, let rest 5 minutes.
  11. Divide in half.
  12. Shape each half into a loaf and place in a greased 9 by 5 inch loaf pan.
  13. Let rise until doubled, about 45 minutes.
  14. Brush lightly with egg white mixture; sprinkle each loaf with 1 1/2 Tbs.
  15. of rolled oats.
  16. Bake at 350° until loaves are well browned and sound hollow when tapped, 40 to 45 minutes.