Ingredients
5 cups high-gluten bread flour + as needed 4 cups whole wheat flour
2 Tbs Instant Yeast*
2 Tbs Sea or Kosher Salt
1 tsp ground Ginger
2½ cups Water + as needed
½ cup Honey + as needed
½ cup buttermilk
1½ cups Pine Nuts lightly toasted

Procedure
1. Mix flours, yeast, salt, and ginger.

2. Add 2-1/2 cups water,honey, and buttermilk; mix to form a soft dough. Add a little additional water if the dough is too dry or a little additional flour if the dough is too sticky.

3. Knead until the dough is soft and elastic, about 10 minutes.

4. Put the dough into a bowl; cover with plastic wrap.

5. Let dough rise in a warm place until doubled in bulk, about 1 hour.

6. Punch down dough; knead in pine nuts.

7. Divide dough in thirds. Shape into three balls; flatten slightly.

8. Place loaves on doubled sheet pans (to prevent over browning of bottoms) covered with parchment  paper; cover with plastic wrap. Let rise in a warm place until double in bulk, about 45 minutes.

9. When the dough has proofed, make 4 slashes about 1/2-inch deep in a crosshatch pattern on top of each loaf.

10. Bake loaves at 325°F until they are well browned and sound hollow when tapped, about 40 minutes. Remove from oven; brush with warmed honey. Cool.

*To use active dry yeast proof 2-1/2 tablespoons in 1/2 cup lukewarm water (deducted from the 2-1/2 cups in the ingredient list); add to dry ingredients with liquids.

Yield: 3 loaves (1-1/2 pounds each)