Buttermilk was once drained off churned butter, but today it is cultured and incubated on skim milk for consistency, which is of course to the consumer's benefit as it is a delicious liquid that is perfect for use in breads. The tangy, buttery flavor comes from lactose-fermenting bacteria that convert citric acid. Combined with yeast, there is a lot of fermenting going on, and the byproduct is a tender, flavorful bread. This bread is a delight during all the steps, from assembling the ingredients through the baking cycle.

Makes a 1-1/2- or 2-pound loaf

For a 1-1/2-pound loaf
• 1-1/8 cups buttermilk
• 2 tablespoons canola oil
• 2 tablespoons maple syrup
• 1-1/2 cups whole-wheat flour
• 1-1/2 cups bread flour
• 4 teaspoons gluten
• 1-1/2 teaspoons salt
• 2 teaspoons bread-machine yeast

For a 2-pound loaf

• 1-1/2 cups buttermilk
• 3 tablespoons canola oil
• 2-1/2 tablespoons maple syrup
• 2 cups whole-wheat flour
• 2 cups bread flour
• 5 teaspoons gluten
• 2 teaspoons salt
• 2-1/4 teaspoons bread-machine yeast

1. Place all the ingredients in the pan according to manufacturer's instructions. Set crust on medium and program for the basic or whole-wheat cycle; press start.

2. After the baking cycle ends, immediately remove the bread from the pan, then place on a rack to cool to room temperature before slicing.