Buttermilk Whole Wheat Bread

Buttermilk was once drained off churned butter, but today it is cultured and incubated on skim milk for consistency, which is, of course, to the consumer’s benefit. It is a delicious liquid that is perfect for use in breads. The tangy, buttery flavor comes from lactose-fermenting bacteria that convert citric acid. Combined with yeast, there is a lot of fermenting going on, and the by-product is a tender, flavorful bread. This bread is a delight in all its steps, from assembling the ingredie