Buttermilk Honey Wheat Bread

Buttermilk Honey Wheat Bread

222 Reviews 10 Pics
  • Prep

    2 m
  • Cook

    3 h
  • Ready In

    3 h 5 m
Tom Denney
Recipe by  Tom Denney

“A very nice whole wheat bread with the taste of honey. Great right out of the oven.”

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Adjust Servings

Original recipe yields 1 loaf



  1. Combine the yeast, whole wheat flour, all purpose flour, baking soda, salt, honey, oil, and buttermilk into pan of a bread machine.
  2. If baking in bread machine use medium temperature setting.
  3. If baking in an oven, use manual or dough cycle to knead dough. Remove from bread maker, and place in a greased loaf pan. Let rise until doubled in size. Bake in a preheated 350 degree F (175 degree C) oven for 25 minutes, or until bottom of loaf sounds hollow when tapped.

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Reviews (222)

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Pat V

Pat V

My husband and I loved this recipe! This is the first time I make it and decided to read all reviews to decide what adjustments I would make. It was a good idea, because my bread came out perfectly—rounded dome, thin crunchy browned crust and a wonderfully soft firm textured bread that was easy to slice (even very thin). I mixed it up in my much loved Kitchen Aid mixer and baked it at 350 for 45min. Here are the adjustments I made: Proofed 1 pkg. active yeast in ½ cup warm water mixed with 1 tbl sugar. Reduced buttermilk to 1 cup (actually, 1 tbl. Apple cider vinegar + milk to make 1 cup) let sit for at least 15 min. then added the baking soda. Mixed flours with salt and took out 1 cup Added buttermilk substitute and yeast mixture to dry ingredients in mixer and added the reserved 1 cup flour slowly. Mixture was very sticky, so I added ½ cup white flour and even though it was still a bit sticky, left it like that. Put dough in oiled bowl. Turned on oven for 1 min—turned off and put bowl covered loosely with plastic wrap in for 1 hr. Punched down and rolled into rectangle and rolled up tightly into log. Placed into greased bread pan and let rise in oven again for 1hr.; baked for 45min. Perfection!! Don’t be tempted to add more flour—will produce crumbly or dry bread.



Fantastic recipe. I have made it twice within a week. I am not the bread eater in the family, my wife is, and she doesn't want me to stop making it. It raises nicely, is very moist, and isn't heavy and compact like most whole wheat breads. I have done it both times completly in my bread maker which is one of the less expensive ones. I did follow a couple of the other reviewers advise. Use bread flour and not all purpose. Added almost another cup of whole wheat flour than the recipe calls for. I never have buttermilk so added 1 Tablespoon apple cider vinegar to regular milk and mixed the baking soda, oil, and honey with it. Put that in the bread maker first. I also mix the whole wheat flour, the bread flour, and salt in a bowl to combine well before dumping it in the bread maker on top of the liquid ingredients. Put a pat of butter in each corner of the bread pan. Set bread maker to basic/specialty setting with a crust color set for medium. You couldn't ask for a nicer loaf of bread. Will be making this often.



Great texture, great taste. I use an Oster bread machine; therefore, I did use white bread flour and added 1/3 cup more whole wheat flour than called for in recipe, cause I thought it was a bit too moist at kneading. Used "White" and "Rapid" "Medium Crust" settings. For those having problems I might suggest that you add the baking soda directly to the buttermilk as you measure it as opposed to adding it with the dry ingredients.

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Amount Per Serving (12 total)

  • Calories
  • 156 cal
  • 8%
  • Fat
  • 2.4 g
  • 4%
  • Carbs
  • 29.3 g
  • 9%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 280 mg
  • 11%

Based on a 2,000 calorie diet



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Honey Wheat Bread I


next recipe:

Buttermilk Bread I