Raisin Buttermilk Bread

This bread machine loaf combines the tang of buttermilk with the nutty depth of whole wheat flour for a bread that’s a step above your basic white loaf. The recipe uses both liquid buttermilk and powdered buttermilk for a double dose of that distinctive sour flavor. It’s the kind of bread that makes the whole house smell incredible while the machine does all the work.

The mix of all-purpose and whole wheat flour gives you a softer crumb than 100% whole wheat while still adding that earthy, grainy character. Pure whole wheat bread machine loaves can come out dense and heavy, but this ratio keeps things light enough to slice thin for sandwiches or toast.

Raisins and broken nuts go in during the second knead when the machine beeps. Adding them earlier would crush the raisins into the dough and turn everything purple. Waiting for that signal keeps the fruit and nuts intact as distinct pockets of sweetness and crunch throughout the loaf.

Pro Tips

• If your machine doesn’t have a beep signal for add-ins, set a timer for about 5 minutes before the second knead ends and add them manually.
• Use room-temperature buttermilk. Cold liquid can slow the yeast activation and result in a denser loaf.
• Broken nuts (not finely chopped) give you noticeable pieces in every slice without creating holes in the bread structure.
• If using water instead of liquid buttermilk, add the full 5 tablespoons of powdered buttermilk. If using liquid buttermilk, you can reduce the powder to 2 tablespoons.

Variations

• Swap raisins for dried cranberries and use pecans for a fall-inspired loaf.
• Add a tablespoon of honey and a teaspoon of cinnamon for a sweeter breakfast bread.
• Replace the nuts with sunflower seeds for a nut-free option with similar crunch.