Buttermilk Whole Wheat Bread, page 108, September 2, 2015

It has been a while since I made a whole wheat loaf and I will be giving this to a local artist, Karen Brownlee as a thank you.  During this year’s Peninsula Clay Artists Show and Sale she lead a ceramics workshop I participated in.  Unfortunately, the totem I made in class didn’t turn out and she graciously offered to have me come into her studio and try again.

In looking at the ingredients for this loaf, I noted the combination of buttermilk and maple syrup. I think that sounds delightful, so I hope she and her family enjoy the bread.

I added my ingredients in the following order:  1 1/8 cups water, 2 tablespoons canola oil, 2 tablespoons maple syrup, 1 1/2 teaspoons salt, 1 1/2 cups whole wheat flour, 1 1/2 cups bread flour, 4 1/2 tablespoons dry buttermilk powder, 1 tablespoon plus one teaspoon gluten and 2 teaspoons SAF yeast.  The recipe calls for use of the medium crust cycle and allows the baker to choose between the basic and whole wheat settings, I used whole wheat.

This smelled great as it was baking, the tang of the buttermilk was certainly evident.  It rose to a nice height and baked up without a crater, I call that a win.  I didn’t think to get a photo of this one though.

It was still warm when I was ready to deliver it, so I did a little research online and learned that the best way to transport bread that is still warm is in an open paper bag.  Wrapping a warm loaf in plastic or foil will trap too much moisture.

I hope Karen and her family enjoy it.

I spoke with Karen today. She and her husband enjoyed it; but it was “too healthy” for her kids. 

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