ABM: ABM Buttermilk Whole Wheat Bread

posted by Linda in MO 02-04-102 10:15 AM

1 1/2 cups buttermilk (1 1/8 c.)
3 T. canola oil (2 T.)
2 1/2 T. pure maple syrup (2 T.)
2 cups whole wheat flour (1 1/2 c.)
2 cups bread flour (1 1/2 c.)
1 T. plus 2 t. vital wheat gluten (1 T. plus 1 t.)
2 t. salt (1 1/2 t.)
2 1/4 t. SAF yeast OR 2 3/4 t. bread machine yeast (2 t. OR 2 1/2 t.)

Place all ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the basic or whole wheat cycle; press start. (not suitable for delay timer)
When baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temp. before slicing.

NOTES : The first measurements are for a 2 lb. loaf and the ones in parenthesis are for a 1 1/2 lb. loaf. I used SAF yeast and get my ingredients to about room-temp. I used the dough cycle and used half (1 lb.) of the dough to make sandwich buns. I shaped them into 8 buns, but they were a tad small, so next time I will shape only 6 buns. I shaped the rest of the dough into a loaf and baked in an 8 inch loaf pan. I let the buns rise about 45 minutes and baked at 375 for about 20 minutes or so. I baked the loaf in a Pyrex loaf pan at 350 degrees for about 35 minutes I think.

**The author states to add an extra 2 T. of liquid if you are using a Welbilt machine.

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