73 buttermilk whole wheat recipes

Whole wheat surprise breakfast puffers with a hidden orange marmalade center, spiced with cinnamon and nutmeg, sweetened with honey. Bakery-style breakfast muffins ready in 45 minutes.

Bread machine cinnamon raisin bread with whole wheat flour, buttermilk, and vital wheat gluten. Hearty, soft, and loaded with cinnamon throughout every slice.

A soft whole-wheat bread machine loaf made tender with buttermilk and heavy cream, lightly sweetened with honey and apple juice concentrate. Just load and let it bake.

Graham granola bread machine loaf with whole wheat, rolled oats, buttermilk, and walnuts. Hearty breakfast-bread texture packed with crunch and fiber.

Natural bran muffins with whole wheat flour, buttermilk, and raisins. A big-batch recipe that makes 30 muffins with batter you can refrigerate for weeks and bake as needed.

Amish friendship bread with hazelnuts and dried cherries: a cinnamon-scented sweet bread loaded with crunchy nuts and chewy fruit. Bakes 4 loaves built for sharing with friends.

Whole wheat buttermilk waffles with chopped pecans pressed into the top for crunch, served with a warm strawberry-banana maple sauce and plain yogurt. A hearty weekend breakfast.

Swedish rye bread for the bread machine with fennel, caraway, cumin seeds, molasses, orange zest, and cracked wheat. A deeply flavored Scandinavian-style loaf with complex seed aromatics.

Norwegian nut bread baked in cans with almonds, filberts, sunflower seeds, raisins, and orange zest. A dense, hearty Scandinavian quick bread with whole wheat and buttermilk.

Chocolate summer fruit cake with whole wheat flour, fresh stone fruit, coconut, raisins, and walnuts, soaked in a hot buttermilk glaze. A dense, fruit-packed sheet cake for seasonal baking.

Zucchini Maple Bread: a lighter, whole-grain loaf with maple extract, walnuts, raisins, and a topping of sesame seeds. Only two tablespoons of oil and buttermilk for tenderness.

Lemon walnut scones with toasty whole wheat, bran, crunchy walnuts, and bright lemon zest. A heartier, fiber-rich scone with sweet raisins and a glossy egg-yolk-washed top.

Three grain muffins made with bran cereal, rolled oats, and whole wheat flour sweetened with molasses, honey, and dried figs. Hearty, high-fiber breakfast muffins.

A big-batch bran muffin batter with three types of bran, buttermilk, molasses, and raisins that keeps in the fridge for up to 2 months. Scoop, bake, and enjoy warm muffins any morning.

Lighter chocolate banana fudge cake made with whole wheat flour, mashed bananas, and egg whites instead of butter and yolks. Topped with a glossy cocoa glaze and chopped walnuts. Rich without the heaviness.

Pumpkin date bread with whole wheat flour, oats, buttermilk, and five warm spices. Lower in sugar than most pumpkin breads, with dates adding natural caramel sweetness.