I adapted this recipe to soak the grains. If you are short on time, you can do it all in one day and still have delicious results.
I soak the grains to break down the phytic acid; it makes the bread more digestible and nutritious.
This recipe is adapted from William-Sonoma's Bread.
Whole Wheat Bread
1 1/2 tbsp. active dry yeast
1 cup warm water
1 1/2 cups tepid buttermilk
1/4 cup raw honey or maple syrup
1/4 cup melted butter, cooled slightly
1 tbsp. salt
3 1/2 cups whole wheat flour
3-4 cups unbleached bread flour
Mix 3 cups of wheat flour with 1 1/2 cups buttermilk. Cover with a towel. Leave out overnight.
In a bowl, sprinkle the yeast over the water and stir to dissolve. Let stand until foamy, about 10 minutes.
In a heavy duty mixer fitted with the paddle attachment, combine the buttermilk/ flour mixture, sweetener, butter, and salt. Beat on medium low speed until combined, about 1 minute. Beat in the yeast mixture. Beat for 1 minute. Add the bread flour, 1/2 cup at a time until the dough pulls away from the sides of the bowl. Switch to the dough hook. Knead on low speed, adding the bread flour 1 Tbsp at a time if the dough sticks, until smooth but slightly sticky when pressed, about 5 minutes.
Transfer the dough to a greased bowl and turn the dough once to coat it. Cover loosely and let rise until doubled in bulk, 1- 1/2 hours.
Lightly grease two 9-by-5 inch loaf pans. Turn the dough out onto a lightly floured board. Divide in half and pat each half into a long rectangle. Fold one rectangle like a letter, overlapping the short sides in the middle; press to flatten. Beginning at the narrow end, tightly roll up the dough into a thick log. Roll the log back and forth with your palms until it is the same length as the pan. Pinch the ends and the long seam to seal. Place the loaf, seam side down, in prepared pan, tucking the ends under to make a neat, snug fit. Repeat with the second portion. Cover loosely and let rise until about 1 inch above the rim of each pan, about 1 hour.