So for the first time this week, I got together some people would had expressed interest in starting up a bread baking club and we crowded into my tiny kitchen and baked a dozen baguettes!

Since the breads I made most recently were both sourdough ryes, I was looking for something different this time around that would work well for sandwiches. My first inclination was to haul out an old favorite, a honey whole wheat bread. While flipping through Bernard Clayton's New Complete Book of Breads, I happened across a buttermilk whole wheat recipe that I had not tried previously. Since I had all of the necessary materials on hand, I thought that I would give it a try. The recipe follows [with my notes]. I'll also include additional comments at the end

There was a comment in the "you know you're a bread baker" thread about feeling like you're "cheating" when you make a yeasted dough.

But... there's something awfully nice (and FAST!) about a comforting loaf of sandwich bread