Whole Wheat Buttermilk Bread has a light, soft, and airy inside with a chewy crust. Makes a great sandwich bread and tastes fabulous toasted.

 
A little honey gives this bread just a hint of sweetness and brings out the earthy flavor of the whole wheat flour.
This recipe makes 2 loaves of bread so you can gift a loaf or freeze one for later use.
How To Make Buttermilk Whole Wheat Bread:
Proof the yeast. Add warm water and sugar to the yeast and let it sit for 5 minutes.
Mix the Ingredients. Use an electric mixer to mix together all the ingredients. This is best done with a stand mixer and a paddle attachment.
Knead the Dough. Knead for at least 8 to 10 minutes.
First rise. Place the dough in a greased bowl, cover and let rise in a warm place until doubled. Divide the dough. Cut the dough into two equal pieces. Roll each one out into a rectangle and then roll up jelly-roll style. Pinch and tuck the ends under.
Second rise. Place each loaf in a greased loaf pan and cover and let rise for 1 hour.
Bake. Bake for about 30 minutes.
 
 

 
Recipe Tips:
Be sure your warm water isn’t above 115 degrees when you proof the yeast. If it is, it will likely kill the yeast.
After you have proofed the yeast, it should be bubbly. If not, toss it out and start over with fresh yeast.
As with any homemade bread recipe, this bread is at its best when it is still warm from the oven. It will stay fresh tasting for 3 to 5 days in an airtight container. If it is getting st...