Storified by Lucette Delacroix· Thu, Mar 21 2013 17:15:30
One of the common complaints when making whole wheat bread is that they are harder to work with than white flour bread and result in tough and dry bread. Even though they are more nutritious, wheat bread’s texture and bland taste turn off a lot of people. In this cooking recipes for dinner, buttermilk is added to the dough for a soft crumb and creamy flavor but with a nice and crisp crust. The buttermilk makes the bread tender and combines well with the nutty flavor of the whole wheat. Since it has acidity, the buttermilk moistens the otherwise dry wheat and adds a slight tanginess to the flat and tannic taste of whole-wheat flour. This recipe also uses honey, which adds a wonderful flavor, moisture, and color to the bread. Honey also makes a lighter and milder loaf, not to mention more nutritious. You can also use molasses instead of honey for a dark loaf and old-fashioned flavor.
For best results, use a bread mixer when making the dough. Add enough flour to keep the dough from sticking but not too much that it becomes dry. In this recipe, you will need about 3 ½ to 4 cups flour. Always pay attention to the dough while it is being kneaded. Start with 3 ½ and sprinkle additional flour bit by bit if the dough is too sticky. Poke the dough with your finger. It should be a little sticky and but should not stick to your finger when you pull it away.
The dough should be kneaded until smooth and will not form any cracks when you shape it into a ball. Smooth and well-kneaded dough will have a wonderful texture and will stay excellent after a day or two. You can make the dough up to two days ahead and even freeze it for up to 3 months.
In a large mixing bowl, pour the water. Add the yeast and let it stand 5 minutes, until frothy. Add the honey, salt, and oil.
Pour the buttermilk into a bowl and stir in the baking soda. Add to the yeast mixture.
Add the flour, 1 cup at a time, until the dough begins pulling away from the bowl and is no longer sticky. Cover and set aside for 15 minutes.
Knead the dough for 10 minutes. Cover and let rise in a warm location until doubled.
Shape into two loaves, cover, and let rise until almost doubled. Bake in a preheated 350 degree oven, for 45 to 60 minutes, or until the bread sounds hollow when knocked with your knuckles.
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