Homemade Buttermilk Whole Wheat Bread: Better Than Any Store Loaf

I’ve officially sworn off store-bought bread. The moment I realized loaves could sit on the counter for a month without a speck of mold, I knew they were more science experiment than food.

 

So this week, with some leftover ham calling my name, I pulled out the bread machine and made a batch of wholesome, hearty whole wheat bread. The result? Perfection. It turned my ham sandwiches into something special, enhanced a crisp cucumber salad, and made chicken salad sing. This bread toasts up beautifully with a golden crust and tender crumb, and it’s dangerously good with just a smear of peanut butter for those late-night cravings.

AMB Whole Wheat Bread (1.5 lb loaf)
 
1 c. buttermilk
3 T. butter
2 large eggs
¼ c. real maple syrup
3¼ c. whole wheat flour
¾ t. kosher salt
2 t. active dry yeast 

Microwave the buttermilk and butter together for 45 seconds until warm.

Pour the mixture into the bottom of your bread machine pan.

Add the eggs and maple syrup.

Top with the whole wheat flour, salt, and yeast (keep the yeast away from direct contact with the salt).

Select the 1.5 lb loaf setting and light crust color.

Hit start and enjoy the incredible aroma that fills your kitchen. Fresh, homemade bread really is worth it!

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