I think I'll call this one "Buttermilk Whole Wheat Brown Sugar Bread", 'cause it sounds better than "Buttermilk Whole Wheat Raisin Bread Without the Raisins"! And anyway, you know I had to mention the brown sugar.
Oh, yeah, and I got fancy and made it into a braided loaf, partly because my mom always braided her homemade bread, and partly because I wanted to see if I could do it. She baked her braided loaves kind of free-form on a cookie sheet, but I decided to put mine in a loaf pan. I like the way this bread turned out, and how fresh it stayed for several days. I attribute that to the buttermilk and brown sugar!
My kitchen was kind of chilly the night I made this, so I turned the oven to 200 degrees, and set the bowl on top of the stove on one of the burners (off). That gave just enough indirect warmth for a good rise.
When I make this bread again (and I will), I think I will increase the brown sugar just a touch. I'd say by about one tablespoon. When you omit the raisins, it needs a bit more sweetness. That's what you do when you experiment- you find out what works, and what you might do differently next time. All part of the fun, I think.