Italian Buttermilk Bread

2 1/2 cups unbleached all purpose flour
1 c. whole wheat flour, plus extra for work surface
2 teaspoons table salt
1 cup buttermilk, cold
1/3 cup boiling water
2 tablespoons unsalted butter, melted
3 tablespoons molasses
2 1/2 tsp active dry yeast or 1 package

If using a bread machine:
Add dry ingredients to the machine's bucket.  Mix the boiling water into the buttermilk, so that it is a slightly warm temperature. Mix the molasses, & melted butter into that and pour into the bucket. Set the machine to the dough setting and let it mix. Take the dough out after 1 hour.

Work the dough on a lightly floured surface and form into a ball. Set oven for 350 degrees and let it warm for roughly 20-25 seconds. It should feel pleasantly warm, but not hot. Lightly coat a large bowl with olive oil and place the dough ball in it. Set the bowl in the oven and allow to rise for 45 minutes.

The dough should double in size in this time. Remove from bowl and re-knead one last time into a smooth ball. Then place this ball on a baking sheet that is lightly floured. If oven is not warm any longer, re-goose it until pleasantly warm. Set the sheet with dough into the oven and allow to rise another 30 minutes.

Once risen, bake at 350 degrees for 35-40 minutes.