Best Honey Buttermilk Whole Wheat Bread Recipe

Serves: 2 loaves, 24 slices
Ingredients

    1 envelope yeast (I usually use 1 tablespoon because I buy in bulk.)
    Pinch of powdered ginger
    1 teaspoon sugar
    ¼ cup warm water (105F)
    2 cups warm buttermilk (105F)
    ⅓ cup honey
    1 teaspoon salt
    ¾ teaspoon baking soda
    6 cups white bread flour, divided use
    ¼ cup unsalted butter, melted and cooled so that it is warm to the touch but not hot.

Instructions

    In a medium sized bowl mix the yeast, ginger, sugar, and warm water.
    Set aside for 5 minutes or until foamy.
    Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.
    Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.
    Pour in the butter until it is totally mixed into the batter.
    Add the rest of the flour, one cup at a time, keeping mixer on low speed.
    When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth.
    You can also knead in your mixer according to manufacturer's directions.
    Place in greased bowl, turn to grease the top, and cover with a clean tea towel.
    Allow the dough to rise for 1½ hours, or until double.
    Punch down and form into two loaves. Place in greased loaf pans and grease tops.
    Cover, and allow to rise for 45 minutes, or until it is just about the tops of the bread pans.
    Preheat oven to 400F.
    Bake for 30 minutes. You can cover the tops with foil if they brown too fast.
    Remove loaves from oven and brush with melted butter.
    Allow to cool in pans for 10 minutes.
    Gently run a knife around the edge between the bread and the pan to loosen it.
    Turn out and cool completely on a rack.
    Cover the loaves if you want soft crusts.
THIS RECIPE HAS BEEN ADAPTED FROM
http://www.restlesschipotle.com/buttermilk-bread/

Prep time:  10 mins

Cook time:  5 mins

Total time:  15 mins

Serves: 4 servings


The softest, fluffiest, best buttermilk pancakes... from scratch! Savor the sweet hints of vanilla and warmth of the cinnamon; the perfect breakfast!
Ingredients
2 cups flour
3 Tbsp white sugar
1½ tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups buttermilk
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1 egg

Amazingly Fluffy Vanilla Cinnamon Buttermilk Pancakes

¼ cup melted butter
Instructions
Melt the butter and set aside to cool down slightly.
To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well.
In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine. Add melted butter and whisk again.
Slowly pour the wet ingredients into the dry ingredients, whisking and stirring to mix it all together. Once it's combined, stop mixing. If you over-mix, your pancakes won't be light and fluffy.
Set pancake batter aside and heat up a large skillet or griddle over MED-LOW heat. Add a bit of butter to the preheated griddle and spread it out.
Use a 1/4 or 1/3 cup measuring cup to scoop the pancake batter onto the griddle or skillet. Slowly pour it onto the surface, circling outwards to make a nice circle.
Let the pancake cook about 2-3 minutes. You'll notice bubbles popping up on the surface of the pancake, if the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side.
Remove to a plate and cover with a kitchen towel. Alternatively, you can place the pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve.
Notes
** A dash of nutmeg is also a great addition to these pancakes.
** Feel free to adjust the amount of vanilla and cinnamon to your liking.
** If you leave out the vanilla and cinnamon, you have a great basic buttermilk pancake recipe.
** This recipe makes enough for 4 people, so feel free to double to feed more people or to freeze some.