I didn’t think I could improve on my sourdough sandwich bread…. until I replaced the water with buttermilk. This is a very soft bread and stays fresh and soft for quite a few days. Even over a week later it’s still very tender and soft. Buttermilk adds a richness to breads and keeps them softer and fresher longer. This makes excellent toast and grilled cheese which is basically the test for bread greatness in our house. And it makes 2 loaves so the first can be destroyed immediately while still hot from the oven with your favorite jam.
I often make it with half whole wheat with great results. Pictured above is a loaf with half whole wheat and all whole wheat. While both look good (maybe slightly smaller rise compared to the regular) The all whole wheat wasn’t quite as good as my whole wheat sourdough bread recipe which is really designed to make an excellent all whole grain bread.
But if using just half whole wheat there really isn’t much difference.
Buttermilk Sourdough Bread
Ingredients
- 300 grams sourdough starter, active or “fed”
- 1 1/2 cups warm buttermilk
- 2 Tablespoons honey
- 2 teaspoons instant yeast
- 2 teaspoons salt (I like using fine sea salt for breads)
- 4 Tablespoons unsalted butter, melted (or olive oil)
- 625 grams all purpose flour (about 5 cups)*
Instructions
- Place all ingredients in the bowl of a stand mixer (starting with buttermilk and sourdough starter to aid mixing).
- Using a dough hook, mix until combined and then continue to mix on low to medium for 8-10 minutes to knead.
- Dough should be soft and tacky but not overly sticky. Add additional flour a couple tablespoons at a time as needed.
- Place dough in a lightly greased container and cover. Rise in a warm spot for 1 1/2 to 2 hours or until doubled in size. You’ll know it’s ready when you poke it with your finger and it doesn’t bounce back.
- Lightly grease 2 loaf pans and set aside.
- Divide into 2 equal pieces and shape into tight logs. (I like to gently deflate dough into a rectangle and tightly roll up, tucking in the ends as I go, until I have a snug log shape about as long as my loaf pan.)
- Place each log into a loaf pan and allow to raise for approximately 1 hour or until dough becomes a little higher than the pan.
- Bake at 375 degrees for approx. 35 minutes or until bread temperature is 190 degrees.
- Immediately remove from pans and cool loaves on a wire rack.
*I often make this with half white whole wheat with great results. If using all whole wheat I use my whole wheat sourdough recipe. If you don’t have buttermilk you can use 1/3 cup buttermilk powder and water.
