1. In a large bowl, combine 375 ml (1 1/2 cups) all-purpose flour, the whole wheat flour, the undissolved yeast, salt and ground ginger.
2. Heat the buttermilk, 60 ml (1/4 cup) honey, water and butter to 50 to 55° C /120° to 130°F); add to the bowl with the dry ingredients. 
3. Mix well and gradually add in the rest of the flour to form a soft dough. 
4. Knead on a lightly floured surface until the dough is smooth and elastic, about 6-8 minutes. Cover with a cloth and let rest for 10 minutes. 
5. Knead in the pine nuts; form into a ball; place on a parchment-lined baking sheet; cover and let rise until doubled in volume in a warm draft-free place, about 40-60 minutes.
6. With a sharp knife, make 4 slashes on the top of the loaf in a crosshatch pattern. Bake in a preheated 180° C (350°F) oven for 35 to 40 minutes or until done.
7. Remove from the oven. Transfer to a rack. Immediately brush with honey and let cool. 

Bread machine version

1. Measure out 500 ml (2 cups) all-purpose flour, 250 ml (1 cup) wholewheat flour and add all the other ingredients. Turn the dough on to the manual/dough setting. Remove the dough. Knead on a lightly floured surface, adding more flour as necessary until the dough holds its shape without being sticky.  
2. Continue according to the machine directions.