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Whole Wheat Buttermilk Bread Recipe

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This recipe for Whole Wheat Buttermilk Bread, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marian Warns Tomell (1929-2000)
Added: Wednesday, September 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 pks active dry yeast
1-1/2 C. warm water
2-1/2 C. buttermilk
3 tsp. salt
6 C. whole wheat flour
1/2 C. butter
3 C. flour
4 tsp. baking powder
4 T. molasses

Directions:
Directions:
Sprinkle yeast on warm water and stir briskly. Let stand 3 minutes. Warm the buttermilk to room temperature. When warm, pour it and two cups of whole wheat flour and all of the white flour, butter, molasses, baking powder and salt into yeast. Blend at low speed until well blended, then at medium for 2 minutes.
Stir in the rest of the whole wheat flour by hand to make a slightly stiff dough. Let set 4 minutes. Dough should be sticky and soft. You may add 1/2 C. more flour to control stickiness. Knead 8 minutes on floured board. Divide into 4 loaves and let rest 5 minutes. Roll each to a rectangle and roll up tightly and seal ends and seam.
Put in greased 8-1/2 x 4-1/2" pans and brush with olive oil or melted butter. Cover and let rise until 1/2" above edge of pan.,
Bake at 425 degrees for 30 to 35 minutes until the loaf easily shakes out and sides and bottom are nicely browned. Remove from pans, grease tops with butter and lay on sides on rack to cool.
This makes great toast or sandwiches.

Number Of Servings:
Number Of Servings:
4 large loaves
Preparation Time:
Preparation Time:
2 hours total time
Personal Notes:
Personal Notes:
Marian and I agreed that the smell of freshly baked bread was one of the joys of our childhood, and sure evidence of Mother's and God's faithful love.

 

 

 

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