Buttermilk Yeast Bread

I know Sally calls it a compromise bread, but I've found that I can actually make it with no white flour. It's cooling right now, since I just took it out of the oven. I've just been working to get the proportions tight enough to yield a less-wet dough after the proofed yeast has been added. The dough was on the sticky side when it went into the pan today, but it didn't seem to affect the outcome. My family loves this bread. I make it with kefir instead of buttermilk, which works fine. I only include the baking soda if the dough is particularly sour, and I rise it only a short time. Still, the texture is perfect for sandwiches and toast, or even stuffing. I never measure anything, so I'm not sure about the details.