Best Honey Buttermilk Whole Wheat Bread Recipe

Serves: 2 loaves, 24 slices
Ingredients

    1 envelope yeast (I usually use 1 tablespoon because I buy in bulk.)
    Pinch of powdered ginger
    1 teaspoon sugar
    ¼ cup warm water (105F)
    2 cups warm buttermilk (105F)
    ⅓ cup honey
    1 teaspoon salt
    ¾ teaspoon baking soda
    6 cups white bread flour, divided use
    ¼ cup unsalted butter, melted and cooled so that it is warm to the touch but not hot.

Instructions

    In a medium sized bowl mix the yeast, ginger, sugar, and warm water.
    Set aside for 5 minutes or until foamy.
    Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.
    Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.
    Pour in the butter until it is totally mixed into the batter.
    Add the rest of the flour, one cup at a time, keeping mixer on low speed.
    When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth.
    You can also knead in your mixer according to manufacturer's directions.
    Place in greased bowl, turn to grease the top, and cover with a clean tea towel.
    Allow the dough to rise for 1½ hours, or until double.
    Punch down and form into two loaves. Place in greased loaf pans and grease tops.
    Cover, and allow to rise for 45 minutes, or until it is just about the tops of the bread pans.
    Preheat oven to 400F.
    Bake for 30 minutes. You can cover the tops with foil if they brown too fast.
    Remove loaves from oven and brush with melted butter.
    Allow to cool in pans for 10 minutes.
    Gently run a knife around the edge between the bread and the pan to loosen it.
    Turn out and cool completely on a rack.
    Cover the loaves if you want soft crusts.
THIS RECIPE HAS BEEN ADAPTED FROM
http://www.restlesschipotle.com/buttermilk-bread/