Reformulated to include even more stone-ground whole wheat flour, this bread is very pretty and moist. Perfect bread for a tuna salad sandwich or toasted.
ADD TO BREAD MACHINE IN THIS ORDER:
1 cup buttermilk
1/2 cup water
1 Tablespoon vegetable oil
1 teaspoon salt
2 1/4 cups stone-ground whole wheat flour
1 cup white bread flour
2 Tablespoons brown sugar
1 Tablespoon yeast
Use dough cycle. After cycle is finished, put dough on floured board, let rest 10 minutes, then shape into loaf and place in 1.5 pound oiled loaf pan. Let rise until doubled, 40-50 minutes. Bake at 375° until done, 28-30 minutes. Remove from pan and cool on wire rack.