Directions

1. In a large bowl, combine yeast and warm water.  Let stand for 5-10 minutes until foamy.

2. Mix in buttermilk, honey, salt, cinnamon, and whole wheat flour.  Stir well.

3. Gradually mix in white whole wheat flour, stirring with a wooden spoon until dough pulls away from the sides of the bowl. 

4. Turn out onto a lightly floured surface, adding a bit more flour as you go to keep it from sticking, and knead until smooth and elastic, about 5-7 minutes (it won’t get quite as smooth as breads make with other flours, but it will still be a bit stretchy).

5. Place in a lightly greased bowl and cover with plastic wrap. 

6. Let stand for 1 ½-2 hours, until doubled in size.

7. Preheat oven to 375 degrees.

8. Turn bread out onto a lightly floured surface and gently deflate.  Shape into a rectangle, then form into a log by folding the short ends into the center, then pulling the long ends up and pinching them together.  Place dough seam-side down into a greased 8x4 inch loaf pan.  Let rise for 45-60 minutes.

9. Bake at 375 degrees for 35-40 minutes (internal temp of 200 degrees).  Remove from pan and cool completely on a wire rack before slicing and toasting.