forgetfull buttermilk whole wheat

Tonight I needed a quick loaf for sandwiches and I had a bit of free time, so I made this loaf from Bernard Clayton's new complete book of breads.  After making so much sourdough lately, it was nice to get a completely different smell in the kitchen.  This is a standby recipe;  when I opened the book, this was bookmarked already.  

I forgot all about it while making it;  its supposed to be a single rise bread but I left it in the mixer while helping the kids with piano lessons.  After about an hour, it had risen in the mixer nicely.  (I had meant to mix for 5 min, let rest 20 min, then finish kneading for 3-5 more).  Instead, I loafed it (it was very sticky for some reason) and let it rise.  And proceeded to completely forget about it AGAIN.  At one point, I looked up and saw the loaves, so quickly preheated the oven (425 for 35 min, no steam).  The crust is nice and dark.  They smell great.  Toast for breakfast.  Mmmmmm.

Nothing rustic about it.  Just some good quality bread.  Very yeasty aroma when I opened it up.  Nice even soft crumb with a hard crust.  Lovely.