*Notes: In place of buttermilk, use regular milk and replace 2 tablespoons milk with 2 tablespoons vinegar or lemon juice. Dough may be a little sticky and need 3-4 tablespoons more flour. Use all-purpose white flour if you like a less coarse bread, or a combination of white and whole wheat. I like white whole wheat flour which is milled from a hard white wheat berry and retains the bran and the germ, like whole wheat flour but less coarse. It isn’t completely white, and produces a slightly sweet flavor with 4 grams of fiber per ¼ cup just like whole wheat flour, vs less than 1 gram in white flour.