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- Dish type
- Brown bread
- Wholemeal bread
This slightly sweet buttermilk wholemeal bread has no yeast, so it's ready in a flash.
75 people made this
- 250g plain flour
- 500g wholemeal flour
- 200g caster sugar
- 1 dessertspoon salt
- 2 dessertspoons bicarbonate of soda
- 1 litre buttermilk
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- Preheat oven to 180 C / Gas mark 4. Lightly grease two 23x12cm (9x5 in) loaf tins.
- In a large bowl, stir together plain flour, wholemeal flour, sugar and salt. In a separate bowl, dissolve bicarbonate of soda in buttermilk. Stir buttermilk into flour mixture. Beat well. Pour batter into prepared tins.
- Bake in preheated oven for one hour.
Reviews & ratingsAverage global rating:(69)
Reviews in English (65)
Very tasty bread and so easy to make. Made one yesterday and had to make more today!!!-29 Nov 2013
I made this delicious quick bread twice...the first time as printed, so I would know how it should taste, the second I used 2/3 cup honey because my husband prefers it to white sugar and added 1 more teaspoon baking soda (because of the honey). Both times it was very tasty. In fact, my husband has asked that I bake this bread instead of serving store-bought. To top that, my sweet mother-in-law insisted on taking the second loaf home with her! High praise indeed from a retired professional baker and a lady who raised a large family on homemade bread!-24 Mar 2008
- 1 cup rolled oats
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ tablespoons honey
- 1 tablespoon vegetable oil
- 1 cup milk
Preheat oven to 450 degrees F (230 degrees C).
Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.
- 2 cups warm water (110 to 115 degrees F/43 to 46 degrees C)
- ¼ cup milk
- ¼ cup brown sugar
- ¼ cup honey
- ¼ cup vegetable oil
- 1 ½ cups whole wheat flour
- 1 ½ cups all-purpose flour, or more as needed
- 4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 tablespoon vegetable oil
Whisk water, milk, brown sugar, honey, and 1/4 cup vegetable oil together in a bowl. Add whole wheat flour, all-purpose flour, yeast, and salt stir until dough holds together. Turn dough onto a floured surface and knead until smooth.
Pour 1 tablespoon vegetable oil into a bowl. Place dough into the bowl and turn to evenly coat with oil. Allow dough to rise until doubled in size, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Punch dough and knead 4 to 5 times. Divide dough in half and form each half into a loaf. Place loaves into 9x5-inch loaf pans. Allow to rise until dough is about 1 inch above the pan, about 30 minutes.
Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool slightly before slicing.
Tangzhong Wholemeal Loaf
Tangzhong Wholemeal Toast (Printable recipe)
By Christine's Recipes
Prep time: 10 mins
Cook time: 170 mins
Yield: 1 loaf（one loaf tin sized 20.5cmx10.5cmx9.5cm）
- 110 gm milk
- 45 gm whisked egg
- 100 gm Tangzhong (refer to this recipe)
- 40 gm sugar
- 5 gm salt
- 200 gm bread flour
- 150 gm wholemeal / whole wheat flour
- 6 gm instant dry yeast
- 40 gm unsalted butter, softened at room temperature
- Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, egg, tangzhong), then followed by the dry ingredients (sugar, salt, bread flour, wholemeal flour, yeast). (Note: I used to make a small well in the flour, then add the yeast into it.)
- Select the “dough” mode (refer to the manual of your breadmaker to select the kneading dough programme). When all ingredients come together, add the butter (see picture 1). Knead until the dough becomes elastic.
- Let the dough complete the 1st round of proofing, until doubled in size, about 40 minutes.
- Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions. Knead into ball shapes (see picture 2). Cover with plastic wrap, let rest for 15 minutes at room temperature.
- Roll out each dough ball with a rolling pin into an oval shape. Roll up the dough and seal tightly (see picture 3 & 4). Seal faces downward. Roll out each portion to 30cm in length with your rolling pin (picture 5). Seal faces upward and roll into a cylinder shape (see picture 6 & 7). The seal faces down (see picture 8). Arrange the rolled-up dough in a greased or non-stick loaf tin. Repeat this step for the other two portions. Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 4/5 of the height of the tin inside (see picture 9). Close the loaf lid. (Remark: If your tin doesn’t have a lid, just brush a bit of whisked egg on surface.)
- Bake in a pre-heated 170C / 335F oven for 30 to 35 minutes. Remove the loaf from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.
- Please refer to this recipe to make the Tangzhong. Just measure out the quantity you need.
- As wholemeal flour is added, it’s very hard to knead the dough until it passes windowpane test. Just knead it until it’s very elastic. When you try to stretch the dough into a thin translucent membrane (i.e. a windowpane), it’d be broken into an irregular hole. It’s done. Don’t ever over-knead it.
***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.
How to cook Basic Wholemeal Bread
- Pour warm water from the tap into a jug (see amount), along with the sugar and yeast and set aside for 5 minutes.
- Grease 2 x 2 lb/900g loaf tins.
- Add the flour and salt to a large mixing bowl and mix to combine.
- Pour in the frothy yeast mixture and mix with a spoon until well combined, then bring together with your hands.
- Lightly flour your clean worktop and knead the dough until if becomes elastic and smooth. Don't worry, it will be sticky at first and feel like it will never come together but it will if you keep working on it.
- Once it is smooth and elastic and springs back from a touch form into a ball.
- Clean out the mixing bowl. There is no need to wash it, just scape out any remaining dough, then rub it with a little oil, add your ball of dough and cover the bowl with clingfilm. Leave in a warm place to rise for 1 hour.
- The dough should be a lot bigger now. Knock it back by pushing your fist into it to let out the air, then move it to a lightly floured surface and cut in half.
- Mold each half into a oblong shape, pushing the sides under to stretch the dough so you have a smooth, taut surface and pop one in each loaf tin. Cover them both with a clean tea towel for the second rise for another hour or until they are both higher than the edge of the tin.
- Before the end of the second rise, preheat the oven to 200c/180c fan/400f/gas mark 6 .
- Dust the loaves with flour and if you are baking a bloomer or boule on a baking tray cut a few slashes in the top. Don't do this for the loaf tin dough, just dust with flour.
- Bake for 30-35 minutes until quite brown on top and when tipped out of the tin, the bottom should sound hollow when tapped.
- Remove from tins and leave to cool on a baking rack.
Homemade bread is the best. It tastes so delicious and you can be sure there's no preservative added to the bread.
I know, there is nothing like it. So good. I makes you wonder why you don't make your own all the time.
Homemade bread is the craze right now. I have been trying several different types. This is yet another one to put on my list.
I think it's a necessity if people are trying to shop as infrequently as possible.
I love making bread but have been stuck in a rut making the same kind over and over. I'm going to give your brown bread a try - I can smell it baking already! Yum!
Haha yes it does smell good. I even like the smell of the yeast. I have been in a habit of making this so I'll have to try some other breads too.
We can't get enough! Homemade bread is so essential right now! Love how you also used wholemeal flour with the white flour!
Yes you arr so right. I always add some white as it really lightens the finished bread.
This is absolutely amazing! Thank you so much for the tips!
I am glad you found it useful. I'm always happy to share tips.
I have some bread flour left, but only a little white. I will give this a go with a mixture of what I have. Hopefully I can get more flour soon. I'll have a look in some of the places you suggested. Jill
I hop you enjoy the loaf. It's quite a sticky dough, but keep working and it will come together. Hope you find some flour soon.
Freshly baked bread is such a treat and nice comfort food when going through tough times like right now. I have been making no knead bread for so long that it was a bit of a shock recently to have a dough I had to knead but it is lovely to get into the rhythm of kneading. I bought a bit bag of flour a few weeks back and hope there is more flour in the stores once I run out.
It really is. I am hoping to get a big bag of flour soon and start making sourdough.
It really is. I am hoping to get a big bag of flour soon and start making sourdough.
I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x
Classic 100% Whole Wheat Bread
Who says whole wheat bread has to be dense, dry, and tasteless? This 100% whole wheat recipe features the delightfully nutty taste of wheat in a fine-grained, moist, faintly sweet loaf.
- 1 to 1 1/8 cups (227g to 255g) lukewarm water*
- 1/4 cup (50g) vegetable oil
- 1/4 cup (85g) honey, molasses, or maple syrup
- 3 1/2 cups (397g) King Arthur White Whole Wheat Flour
- 2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
- 1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk
- 1 1/4 teaspoons (8g) salt
*Use the greater amount in winter or in a dry climate the lesser amount in summer or a humid climate.
Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
In a large bowl or the bowl of your stand mixer, combine all of the ingredients and stir just until the dough starts to leave the sides of the bowl. Let it rest for 20 to 30 minutes this gives the flour a chance to absorb some of the liquid and the bran to soften, making the dough easier to knead.
If kneading by hand, transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth and supple. If kneading in a stand mixer, attach the dough hook and knead for 5 to 7 minutes at low speed, until the dough is soft and smooth. Adjust its consistency with additional flour or water, if necessary.
Transfer the dough to a lightly greased bowl, cover it, and let it rise until puffy though not necessarily doubled in bulk, 1 to 2 hours.
Perfect your technique
You won't believe our most popular recipe .
Gently deflate the dough, transfer it to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan and cover the pan loosely with lightly greased plastic wrap or a reusable cover.
Let the bread rise for 1 to 2 hours, or until the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
Uncover the bread, place it in the oven, and bake for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. A digital thermometer inserted into the loaf's center should register at least 190°F.
Remove the bread from the oven and turn it out of the pan onto a rack to cool. For a soft, flavorful crust, rub the top of the warm bread with a stick of butter. Cool completely before slicing.
Store the bread, well wrapped, at room temperature for several days freeze for longer storage.
Tips from our Bakers
Want to make this bread with the help of your bread machine? Place the dough ingredients into your machine in the order listed and choose the dough or manual cycle. When the cycle is done, remove the risen dough and shape and bake as directed in the recipe above. Note: Due to the many brands of bread machine on the market and their different features, we can’t guarantee you can bake this bread start to finish in your own machine please use the dough or manual cycle instead.
1. Boum-boum Sausages
I wanted to give you a couple of recipes where breadcrumbs have something of a starring role, such as my adaptation of Jane Grigson's classic Glamorgan Sausages - meatless sausages of breadcrumbs, cheese and leeks. I also add leftover pasta sauces to the mix of dried breadcrumbs, such as a spag bol ragu (although any sauce will work), for what I now call Boum-boum sausages, (named for the twist on the French croque monsieur with bolognese sauce).
vegetable oil or butter (or a mixture of the two)
200g dried breadcrumbs, 50g of which are for coating the sausages
3-4 tbsp leftover pasta sauce (such as bolognese)
1 English onion, finely chopped
2 rashers of smoked bacon
100g emmental or gruyere cheese, cubed
1 tbsp fresh parsley, finely chopped
salt and freshly ground black pepper
2 tsp Dijon mustard
2 large eggs (or 3 medium), whisked (set aside about 2 tbsp of whisked egg to use for coating the sausages)
Mix together 150g of the breadcrumbs (save 50g or so in order to coat the sausages) in a bowl with the leftover pasta sauce. Add enough to moisten and set aside for 5 minutes. You may need to add more pasta sauce or a tablespoon of milk. The mixture needs to be moist but not wet.
Fry the onion gently in little olive oil until a golden brown colour. Stir occasionally. This can take anything from 10 to 15 minutes. Don't let them burn!
Grill or fry the bacon (which usually takes 3 to 4 minutes each side, then chop roughly and add to the breadcrumb mixture.
Add the cooked onion, cheese and chopped parsley to the breadcrumb mixture and combine well. Set aside for 10 minutes or so to ensure that the mixture is cool, before adding the whisked egg. (You don't want the mixture to cook the egg at this stage).
Before adding the egg, stir in the mustard and season to taste. Set aside about 2 tablespoons of the egg mixture in order to coat the sausages later. Stir the rest of the egg mixture and make sure that it is mixed well.
If the mixture is too dry add a little milk, but don't let the mixture become too runny. If it is too runny then add more breadcrumbs!
Divide the mixture into about eight balls (although you may get more) and then shape each into a long sausage shape (about 8cm long and 2½cm wide). You will probably need to do this by partially rolling the mixture on a hard clean surface (I use a breadboard) and shaping them to keep them together as they will be a bit fragile and prone to falling apart.
Put the egg mixture in a shallow bowl put the leftover breadcrumbs on a plate.
Take each sausage and dip it in the egg mixture and then roll in the crumbs.
Chill the sausages in the fridge for about 30 minutes, to firm them up before cooking.
Fry the sausages in the oil or butter. To fry the sausage, heat the butter or oil in the frying pan for 5 minutes, Turn half way through. Turn the heat down and continue to fry for another 3 minutes.
These sausages can be grilled. Drizzle with a little melted butter and grill under a preheated grill until brown on all sides. Be careful when turning them.
Tip: Bind with egg as above, but use it all. Use a beaten egg white to roll the sausages in before coating with breadcrumbs. It helps the breadcrumbs stick effectively and gives a nice crunchy texture.
This traditional bread pudding works well served cold as a fruit cake or warm as a pudding with cream and custard. Photograph: Rachel Kelly
Bread baking recipes
These are the exact recipes that I used in my artisan bakery and similar to what many other high-end bakeries use every day. If you get into difficulty, use the troubleshooting section to help you out, if that does not work, feel free to seek out my Twitter or Facebook pages to ask for a hand. It’s what our community is there for.
These recipes are tried and tested vigorously before I post them, giving you piece of mind that they create the most perfect, flavoursome bread you can make. Hours and hours of testing and when it came to the brioche recipe, copious amounts of butter were used!
HOW TO MAKE a homemade no-knead Vogel’s style loaf:
To begin, add both the flours along with the seeds, rolled oats, dried yeast and salt to a large mixing bowl and whisk together. Pour in the warm water then mix it all until combined, making sure to scrape down any extra dough off the sides.
Cover with a beeswax wrap, tea towel or cling film and leave on the bench overnight or between 6-24 hours. When you are ready to bake the bread, switch the oven on to 200°C fanbake. I often make my dough before heading to bed then switch the oven on as soon as I wake up.
Roughly shape the dough into an oval shape then place in an oiled loaf tin. Leave it on the bench to rise slightly while the oven heats to temperature, roughly 20 minutes. Bake for 40 minutes or until golden then serve the warm bread with butter.
For more awesome bread inspiration, check out my recipes for Rustic white loaf or Mashed Potato Bread and my epic Hot Cross Bun Sally Lunn for something sweet and delicious!
How to serve this delicious wholemeal bread
My teenage niece loves mixing honey (or maple syrup) with non-dairy butter spread (like Earth Balance) for a sweet spread. She layers it on a very thick slice of this bread and sprinkles it with cinnamon.
Almond butter and whole fruit jam sandwiches or turkey sandwiches are the lunch dishes. There really is nothing like a sandwich made from thickly sliced homemade bread!
For breakfast I spread a slice of lightly salted almond butter or cashew butter and enjoy it with a large cup of hot tea.