Make buttermilk:

18 oz. 2% milk

2 oz. vinegar

Mix well and set aside.

Booster mix:

3 oz. gluten

1 oz. conditioner

0.6 oz. salt

0.4 oz. dry malt powder

1 oz. flax seed, milled

Makes 6 oz. Make booster mix in bulk to use as needed. I also grind organic wheat to make my flour the day I make bread.

Dry mix:

25 oz. whole wheat flour

5 oz. booster mix

1⁄4 tsp. yeast

Put in mixer. Mix well, then remove 5 oz. and save to use later in the recipe.

Wet mix:

Put 20 oz. buttermilk in microwave and heat on high for 1 min. Then add, 1 oz. lecithin, mixing well.

Add 4 oz. agave and 2 large eggs, mixing well.

Add the wet mix to the dry mix in a stand mixer bowl. Blend on speed 2 until dough is wet. Cover the bowl and let set for at least 2 hours. Then add:

1 Tbsp. yeast (mix well)

2 oz. butter, room temperature.

Blend until no butter is visible.

Add the reserved 5 oz. (plus any flour needed) until it starts forming a clump and pulls away from side of bowl. Let sit for 20 min. Mix on speed 1 for 10 minutes. Do window pane test. Divide into 2 balls, put in oiled bowls. Cover dough and let rise about 45 min., until doubled. Deflate and make 2 logs. (Watch a video on how to shape a loaf, if needed. ) Put in a greased pan. Cover and let rise for about 45 min. Dough should be about 2 inches above the pan. Do finger punch test. Bake in 325ºF oven for about 35 min. until internal temperature is at least 191ºF. Cool on rack for at least 1 hour.

Yield: 2 loaves.