Wheat and Buttermilk Bread

Wheat bread is technically any combination of whole wheat flour and white flour. There are also recipes that use only whole wheat flour yet yield a fairly light loaf. The key is, once again, the slow rise, usually because a sponge method is used. Laurel’s Kitchen Bread Book (Random House, 1984) has an excellent formula for this type of bread. The recipe that I am going to give is a little more flexible and forgiving and can be used in a number of variations. The dough is soft and stretchy;