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  • David Kriewald’s Buttermilk Whole Wheat Bread Recipe
  • Post author
    Melissa Guerra

David Kriewald’s Buttermilk Whole Wheat Bread Recipe

David Kriewald’s Buttermilk Whole Wheat Bread Recipe

Thanks to David Kriewald for the AWESOME Texas whole wheat flour! Had lots of fun working with it, and enjoyed big o'l slabs of whole wheat Texas Toast with my husband's home made strawberry jam. Dad gum delish!


David Kriewald’s Buttermilk Whole Wheat Bread


  • 1 cup buttermilk
  • ½ cup sugar
  • 1 tbls salt
  • 1 stick + 2 tbls butter
  • 3 cups warm water (105°-115°)
  • 2 pk yeast
  • 12 cups whole wheat flour
  • 2 extra cups of whole wheat flour, for kneading


Heat the buttermilk, sugar, salt and butter in a 1 qt saucepan, until the butter is completely melted. Do not boil. Remove from the heat, and allow to cool to room temperature.

In an extra large mixing bowl, combine the warm water and yeast, and stir so that the yeast dissolves completely. Stir in about 6 cups of the flour, and about half of the buttermilk mixture. Stir to combine well, and then continue stirring while adding a cup of whole wheat flour, until you have added all 12 cups. You will need to switch from stirring to kneading once the dough gets too stiff.

Knead by hand for 10 minutes, occasionally adding a ¼ cup of the extra flour as you knead. You may choose to knead your bread in the large bowl, or turn it out onto a floured surface to knead. You can also knead the dough with your mixer, using the dough hook attachment. Your dough should be stiff and elastic. Incorporate more flour as you knead if your dough seems sticky.

Grease the inside of a large mixing bowl with vegetable oil, and place the dough in the bowl, turning the dough over several time so that it coats with vegetable oil. Cover with a piece of waxed paper, and allow to rise in a draft free area for 1 hour, until it has doubled in size.

After 1 hour, punch the dough down. Allow the dough to rest for 10 minutes, and then divide it into 3 portions. Grease 3 loaf pans with vegetable oil, and place a portion of the dough in each pan. Allow the dough to rise for another hour in a draft free area, until the dough has doubled in size again.

Heat your oven to 350°. Place the loaf pans in the preheated oven, and bake for 30 minutes, until the bread has a strong crust, and sounds hollow when tapped with your finger. Once the bread is baked, allow to cool 5 minutes in the loaf pan, then remove from the pan and cool on a wire rack completely.

Makes 3 loaves


  • Post author
    Melissa Guerra