Honey & Whole Wheat Bread - one loaf - Watch the video.

    This bread is loosely based on a muffin recipe from one of my favorite cookbooks. The whole wheat flour breaks down nicely as it soaks in the buttermilk, creating a soft texture. Feel free to add nuts or dried fruit for fun.

 

1 cup whole wheat flour

½ cup white flour

¾ cup buttermilk or yogurt

½ cup Willamette Valley honey

1 egg

¼ cup unsalted butter or lard (softened)

½ tsp. salt

1 tsp. baking soda

 

     In a glass bowl, combine flours, buttermilk and honey, to form a smooth paste. Cover and leave at room temperature for 24 hours.

    Preheat your oven to 350 degrees. Beat egg and butter in a large mixing bowl. Add the wheat and buttermilk mixture (from earlier) one scoop at a time. Add salt and baking soda. Continue to beat until all ingredients are incorporated. Don't worry about over-mixing.

    Pour the finished batter into a greased and floured loaf pan. Bake at 350 degrees for 45 minutes, or until the internal temperature registers at least 190 degrees on a thermometer.

    Let the bread cool in the pan for 5 minutes before transferring the loaf to a wire rack to cool. Serve with additional butter and honey. Store bread in a cool, dark place. This bread freezes quite well.