Ever since I found out that buttermilk can be substituted with a milk and vinegar mixture I no longer avoid recipes that call for it. In the past, no matter how good my intentions were, I’d always wind up throwing away any purchased buttermilk that was left over. To make enough for this recipe put 1 tablespoon of white vinegar or lemon juice in a measuring cup then add enough milk to measure one cup. As usual, my recipe uses a bread machine to make the dough.

Solar Baked Buttermilk Bread


1 cup buttermilk

1/4 cup water

1 tablespoon honey

1 tablespoon vegetable oil

2 1/4 cups white bread flour

1 generous cup whole wheat bread flour

1 1/2 teaspoons salt

1 teaspoon rapid-rise (instant) yeast


Pour buttermilk, water, honey and oil into the bread machine pan. Sprinkle both the flours over the liquid mixture, ensuring that it is completely covered. Add the salt in one corner of the bread pan. Make a shallow indentation in the center of the flour without reaching the liquid and add the yeast. Set the bread machine to the dough only setting. At the end of the rise cycle turn the dough out onto a lightly floured surface and shape it into a loaf. Put the dough in a lightly oiled loaf pan, cover with oiled plastic wrap and let it rise in a warm spot for about 30 minutes. Set the Global Sun Oven out to preheat while the loaf is rising. Bake the bread in the Sun Oven for until it’s starting to brown and sounds hollow when tapped, about 40 minutes.

Makes 1 loaf.

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