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Grease a large bowl and set aside.
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Place yeast in the bowl of a stand mixer.
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Heat 1 tablespoon honey and water in a small saucepan until warm (105°F to 110°F). Add to yeast, stir, and let stand for 5 minutes.
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Whisk together buttermilk, vegetable oil, remaining 2 tablespoons honey, and egg. Add to yeast mixture and stir well.
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Add wheat flour, salt, and baking powder.
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Using the flat beater, mix on low speed until moistened. Increase speed to medium and mix for 2 minutes.
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Change flat beater to dough hook. Turn mixer on low (setting 1 or 2 or as recommended by manufacturer when using dough hook). Gradually add enough bread flour to make a soft dough. Knead for 4 to 5 minutes.
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Turn dough out on a lightly floured surface. Knead a few times and shape into a ball. Place the dough in the greased bowl and turn to coat dough. Cover and let rise in a warm draft-free place until double, about 1 hour.
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While the dough is rising, grease two loaf pans (9- X 5- or 8- X 4-inch).
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Punch down dough and divide in half.
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Roll or pat each half to a 14- X 7-inch rectangle. Start with the shorter side and roll up tightly while pressing dough into roll with each turn. Pinch edge and ends to seal.
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Place rolled dough in bread pans. Cover with a tea towel and let rise until double, about 45 minutes.
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Pre-heat oven to 350°F while bread is on the second rise.
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Bake loaves for 25 minutes, or until loaves sound hollow when tapped. Rotate loaves half way through baking for even browning.
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Remove loaves from pans and cool completely on a wire rack.