Comments on: Hearty and Rich Buttermilk Honey Wheat Bread https://jacksonsjob.com/buttermilk-honey-wheat-bread/ Baking Recipes with a Dash of Trial and Error! Tue, 27 Oct 2026 11:04:15 +0000 hourly 1 https://wordpress.org/?v=7.1.4 By: Jackson https://jacksonsjob.com/buttermilk-honey-wheat-bread/#comment-1026 Thu, 18 May 2023 15:49:41 +0000 https://jacksonsjob.com/?p=2093#comment-1026 In reply to HT Daly.

Hello, HT! Thank you for the compliment, you are too kind. I often cut back on the honey myself. To answer your question, absolutely you can substitute the soured milk and it would be a fabulous tasting bread. However, since it may be more acidic than buttermilk, the dough could take a little bit longer to knead and rise as acid delays the formation of gluten. Don’t worry if this happens, just have a little extra patience.

]]> By: HT Daly https://jacksonsjob.com/buttermilk-honey-wheat-bread/#comment-1022 Tue, 16 May 2023 13:54:16 +0000 https://jacksonsjob.com/?p=2093#comment-1022 5 stars
I am here to add my 5 stars to this recipe. You are an excellent teacher with so many little hints about kneading time and baking at a lower temp.
I liked having a recipe that bakes only one loaf so I can do a test, but this recipe is a keeper. It makes fabulous toast. My husband asked if I was making another loaf today (I just made the first one yesterday.
I used just a wee bit less honey and it was just fine.
Do you think I could use soured milk (to use it up) in this recipe?

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