WHOLE WHEAT BUTTERMILK BREAD from Michelle Anderson’s No Fuss Bread Machine Cookbook P.34.
This one has a 5:3 ratio bread flour to whole wheat, enriched with a tad of butter and honey. Buttermilk is the liquid element.
I found an error in the book. While the versions for the larger loaves contain salt, it was omitted in the recipe for the 1 lb. loaf. If making the 1 lb. loaf, you need to add 1/2 t. of granulated salt.
Otherwise, nice rise and nice texture. Nothing special, just your basic whole wheat loaf.
2/3 c. buttermilk
1 T. salted butter, melted and cooled
1 T. honey
¾ c. whole wheat flour < — I used 94 g.
1 ¼ c. white bread flour < — I used 156 g.
1/2 t. granulated salt
1 1/8 t. instant yeast
