Whole Wheat Buttermilk Bread

Bread Machine Instructions (Mix, Knead, Rise and Shape): Place ingredients in the mixing compartment in the same order in which they are listed above. Select the 'dough' setting. When setting has completed it's cycle, punch down and shape as a loaf and let rise the second rise in the oiled bread pan until dough has doubled in size. Hand-made Instructions (Mix, Knead, Rise and Shape): Combine liquid ingredients and sugar in a large bowl. Mix until sugar dissolves. Add yeast. In a separate container combine all dry ingredients (in this case it's simply fresh milled flour and salt). Add 1/2 cup flour mixture to wet mixture and stir to combine. Continue adding until dough is too stiff to stir. While still in bowl, add remaining flour mixture and hand knead. Turn out on to an oiled surface, oil hands and knead until gluten has formed (two finger poke test or up to 10 minutes of kneading). Set dough back in oiled bowl and cover to rise once until doubled in size. Once risen, punch down and shape as a loaf and let rise the second rise in the oiled bread pan until dough has doubled in size (approx 30 mins). Baking & Cooling: Place oven rack in center of the oven. Preheat oven to 375 degrees Fahrenheit. When bread has risen just shy of the actual loaf size, place in center of the heated oven. Shut the door and lower temp to 350 degrees Fahrenheit. Bake at 350 degrees Fahrenheit for 18-20 minutes. Remove bread from loaf pan immediately upon finished baking. Let cool on wire rack a minimum of 10 minutes before cutting. EnJOY!