Honey Buttermilk Bread

I found this recipe in the Fresh Loaf site and it came out quite well. I like using buttermilk in my breads and muffins. It gives a soft texture.

3/4 cup warm (105-115°) water
1 tablespoon (1 package) active dry yeast
1 teaspoon sugar
1 1/2 cups warm buttermilk
2 tablespoons melted butter
3 tablespoons honey
1 tablespoon salt
6 cups flour (I used 1 cup bread flour, 1 cup whole wheat flour, and 4 cups unbleached all-purpose flour)

Mix the active dry yeast with the water and sugar and let it sit for 10 minutes until it becomes foamy.
Add the buttermilk, melted butter, and honey. When they were thoroughly mixed, add the salt and 3 cups of the flour.
Continue adding flour, a half a cup at a time, and mixing it together until it forms a ball.
Put the dough into an oiled bowl, covered it with plastic wrap, and set it aside to rise for about 2 hour or until it doubles in volume.
Split the dough into two pieces. Shape and put it into loaf pans. And put it into the refrigerator until the following morning.
Leave the pans in room temperature for about half an hour.
Pre-heat the oven at 350°F.
Sprinkle water and sesame seeds on top of the loaves.
Bake for about 55 minutes or until golden brown.