Buttermilk Bread - cooking recipe

Ingredients

2 tsp. active dry yeast
1/2 c. warm water
3/4 c. very hot water
1/4 c. honey
1 1/4 c. cold buttermilk
5 1/2 c. whole wheat flour
2 tsp. salt
2 to 4 Tbsp. butter

Preparation

Dissolve yeast in the warm water.
Mix the hot water with the honey and add the buttermilk.
The temperature should be just slightly warm.
Stir the flour and salt together, making a well in the center.
Pour the yeast and buttermilk mixture into the well and stir from the center outwards, incorporating all the flour. Test the dough to see whether more flour or more water is needed and adjust accordingly.
The bread is lightest if the dough is slightly soft.
For rolls, it should be quite soft.
Knead about 20 minutes, adding the butter in cold bits at the end of the kneading time.
Form the dough into a ball and place it smooth side up in the bowl.
Cover and keep in a warm draft free place.
After about an hour and a half, gently poke the center of the dough about 1/2 inch deep with your wet finger.
If the hole doesn't fill in at all or if the dough sighs it is ready for the next step.