This is my new favourite bread recipe! It's beautiful and soft and tender. Fluffy and light. And the honey gives it a lovely, subtle sweetness. It keeps well. It slices nicely. It makes amazing toast and beautiful sandwiches. I don't think I can oversell this bread. It's wonderful!

I did have a bit of trouble with the timing of the rises on this one. But even over-proved as it was, it was still delicious! I've taken another crack at it now. The rise isn't quite as high on the latest batch, but hopefully I still gave it enough time to develop that beautiful, light texture.

Buttermilk Bread

Slightly adapted from Laurel's Kitchen Bread Book

Ingredients

• 1/2 c. warm water
• 2 tsp. active dry yeast
• 3/4 c. hot water
• 1 1/4 c. buttermilk
• 1/4 c. honey
• 830g hard (high grade/bread/strong) whole wheat flour OR 780g all-purpose whole wheat flour + 50g gluten flour
• 2 tsp. coarse sea salt
• 2 Tbsp. unsalted butter

Directions

1. Sprinkle yeast into warm water and set aside for 10 minutes.
2. Combine hot water, buttermilk, and honey and stir until honey has dissolved.
3. Combine flour(s) and salt and mix well.
4. Make a well in the centre of the dry ingredients and pour in the yeast mixture and the buttermilk mixture.
5. Gradually incorporate the flour into the liquids working from the centre outward.
6. Turn out the dough (don't worry if not all the flour had been incorporated yet) and knead for 10 minutes, working in additional flour or water as needed. This dough should be relatively loose so err on the side of too wet over too dry.
7. Smear the butter on the work surface and continue to knead the dough for another 10-20 minutes to incorporate the butter.
8. Place in an ungreased bowl, cover, and set to rise for ~2 hours. (If your house is very warm, check after an hour or so.)
9. Knock the dough back, shape into a ball, and return to bowl to rise for another 1-1 1/2 hours.
10. Knock the dough back again, divide it into two equal portions, and shape each half into a ball.
11. Round the balls, pulling the gluten tight and smooth across the tops. Set aside to relax for 10 minutes.
12. Shape each ball into a loaf and place in greased loaf pans.
13. Cover loosely and set to rise for 30-60 minutes.
14. Slash the tops of the loaves (assuming the dough is well-risen) and bake at 325°F (160°C) for ~1 hour. (Check after 45 minutes or so.)
15. Cool in tins for 10 minutes, then turn out and place on wire rack to cool.