Buttermilk Country Bread

Posted 6 December 2010 by

Last week I made butter, and the by-product of that was buttermilk. I kept the buttermilk and decided to use it to make bread. I couldn’t find a recipe with the right amount of buttermilk, so I pretty much made this up. I also added a bit of maple syrup that I had left over from the pumpkin pie. As it was already late in the day when I started this, I left the dough to ferment overnight, which makes it much more flavourful.

The crust of a loaf of white buttermilk country bread

Ingredients (makes 1 loaf):

  • 400 g strong white flour
  • 250 ml buttermilk
  • 1/2 tsp yeast
  • 1 tbsp maple syrup
  • 1/2 tsp salt

I warmed up the buttermilk, added the yeast and left it to get frothy for about 10 minutes. I added the mixture to the flour, salt and maple syrup and mixed them until they formed a sticky dough. I kneaded the dough for about 15 minutes until it was smooth and elastic and then covered it up and refrigerated it overnight.

The next day, I shaped the dough into a (very) rough country loaf and left it to rise a bit more. I baked it in a hot oven (I can’t remember the exact temperature) for about 20 minutes.


The overnight fermentation gave it a great depth of flavour. It was almost tangy, although not as strong as a sourdough loaf. The sweetness from the maple syrup was quite prominent too.

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One Response to Buttermilk Country Bread

  1. MJFargo says:

    Thank you for this. It was wonderful…and convenient. I used your same proportions with bread flour, used a dough hook in my stand mixer (for roughly 7 minutes), refrigerated in a loosely covered bowl overnight, and baked for 45 minutes in a 375° F. convection oven. Next time, I’ll brush the top with melted butter to deepen the crust’s color.

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