Instructions: A Tarheel Bakers Variation on Brother Junipers Country Buttermilk Whole Wheat Bread

Some years ago, I purchased Lee Baileys California Wine Country Cooking Forestville, California. It is called Country Buttermilk Whole Wheat Bread and I have been making it "forever." Recently, I decided to add some ingredients to it and this is what I came up with. It makes wonderful toast.

Combine all dry ingredients in a large mixing bowl. Mix honey water and buttermilk. Add to the dry ingredients, mixing well with a wooden spoon. Turn out on a floured surface and knead for 8 to 10 minutes until it feels right. Form the dough into a ball, place it in a lightly oiled (I use canola) bowl, covered loosely with plastic wrap, and allow to rise at room temperature for about l-1/2 hours or until doubled. Punch it down and allow it to rise for another hour. Preheat your oven to 350F. Form the dough into two balls and then into loaves. Place the loaves in lightly oiled loaf pans and allow to rise, lightly covered with plastic wrap, until the dough crests above the pans, about 30 minutes. Whisk the egg with the water, then brush the tops of the loaves. Sprinkle on poppy or sesame seeds, if desired, and gently push them into the dough.

Bake for about 45 minutes until golden and the internal temperaturer (taken with an instant thermometer) has reached 185 to 190F. Allow to cool at least 45 minutes before slicing.

Makes two loaves.

Note: With all the "good stuff" in this bread, it is imperative that you use Loras Dough Enhancer (or a similar product - if you can find one).

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