A good basic and moist wheat bread recipe. I followed another reviewer's directions and these are the changes I made: let the yeast mix in 1/2 cup water (105 degrees) with 1 tbs sugar, reduced the buttermilk to 1 cup, added 1 tbs gluten (since I had it and it seems to make my wheat breads taste a bit better) and let it rise in the oven with the oven light on. I kneaded it in my kitchen aid with the dough hook for around 4 minutes before it overheated and gave off some wierd smell. But that aside, it was kneaded enough and then I let it rise. It did rise slower then my other breads but it came out perfectly, dome shaped, and a nice brown crust. I did bake it for 20 minutes at 350 degrees instead of 25 minutes. It was very moist and tasty. Thanks to the OP.
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A good basic and moist wheat bread recipe. I followed another reviewer's directions and these...