2 pkg. active dry yeast
1/2 c. warm water
2 c. buttermilk
1/2 c. (1 stick) butter
4 tbsp. sugar or 1/2 c. honey
1/4 tsp. baking soda
1/2 to 1 tsp. salt
3 eggs
3 c. whole wheat flour
5 c. (about) all-purpose flour

Dissolve yeast in warm water. Heat butter and buttermilk in sauce pan until butter melts (milk may curdle, but won't hurt finished product).

In large bowl, combine sugar or honey, baking soda, salt and eggs. Add buttermilk mixture and yeast. Stir well. Slowly add whole wheat flour, mixing with fork. Then add all-purpose flour, a little at a time, until you must use your hands. When dough becomes soft and satiny, turn out on floured surface and knead about 10 minutes.

Place in greased bowl, turning dough to coat top. Cover with plastic wrap and towel. Set in warm place, draft free. Allow to double in bulk (1 hour). Punch down, knead lightly and roll into 3 loaves. Return to warm place to rise again.

When doubled in size punch down and roll into 3 loaves. Let rise until doubled.

Bake at 350°F for 55 minutes. Turn out on wire rack and butter crust while still warm.