Step 1
Combine buttermilk honey and butter in a microwave-safe bowl; heat in microwave in 30 second increments until temperature is just below 110 degrees F (43 degrees C).
Step 2
Pour buttermilk mixture into the bowl of a stand mixer and add whole wheat flour all-purpose flour wheat gluten yeast lecithin salt ginger and vitamin C powder; mix using the dough hook attachment on low speed until dough just holds together and sides of bowl are clean. Let dough rest in bowl for 2 minutes; mix again with the dough hook attachment for 2 minutes more.
Step 3
Remove dough from bowl and knead by hand on a work surface until dough is warm and elastic 2 to 3 minutes.
Step 4
Spray a large bowl with cooking spray and place dough in the bowl turning it to coat all sides with oil. Spray a piece of plastic wrap with cooking spray and cover bowl with sprayed-side down. Let dough rise until doubled in size about 1 hour.
Step 5
Gently deflate dough by pressing with your fingers and let rise 10 to 15 minutes more.
Step 6
Turn dough onto a work surface and roll into an 8 1/2x11-inch rectangle. Starting with the short end roll dough tightly into a roll pinching the seams shut. Fold the ends underneath the loaf pinching the edges to form a smooth top.
Step 7
Spray a loaf pan with cooking spray and place loaf in the pan. Cover dough loosely with the sprayed-plastic wrap. Let dough rise 1 1/2 to 2 inches above the pan 30 to 45 minutes.
Step 8
Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaf.
Step 9
Bake in the preheated oven for 35 to 40 minutes. Flip bread out of pan using hot pads; internal temperature should read 190 degrees F (88 degrees C). Allow loaf to cool on wire rack before slicing.