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1
Make a sponge by dissolving the yeast in the warm water in a large bowl.
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2
Mix in the honey.
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3
Add 1 cup of buttermilk.
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4
Stir in 3 cups of the flour, cover the bowl with plastic wrap, and leave it in a warm place for 15 to 20 minutes until it swells and bubbles on the top.
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5
Meanwhile dissolve the salt and add the olive oil, in the remaining buttermilk.
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6
When the sponge is ready add this to it along with all but 1/2 cup of the remaining flour.
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7
Mix well until it becomes hard to stir, then turn out on a floured working surface and knead, adding more flour as necessary until the dough is smooth and resilient - about 8 to 10 minutes.
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8
Clean out the bowl, oil or butter it, and return the dough, turning to coat with grease.
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9
Cover with plastic and leave to rise until double in bulk, about 15 minutes or so.
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10
Turn the dough out, punch down, then form into two loaves.
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11
Place in greased bread pans, cover lightly with plastic, and let rise again, about 15 minutes.
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12
Bake in a preheated 425 degree F oven 10 minutes, then lower the heat to 350F (180C) F and continue to bake 30 minutes.
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13
Cool on racks.
