In large bowl, combine 1 1/2 cups all-purpose flour, whole wheat flour, undissolved yeast, salt and ground ginger. Heat buttermilk, agave, water and butter until very warm (120° to 130°F); stir into dry ingredients. Stir in enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Knead in pine nuts.

Shape dough into 5-inch round loaf. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes. With sharp knife, make 4 slashes (1/2-inch deep) in crisscross fashion across top of loaf. Bake at 350°F for 35 to 40 minutes or until done. Remove from oven; brush top of loaf with agave. Remove from sheet; cool on wire rack.

BREAD MACHINE VARIATION: Measure 2 cups all-purpose flour, 1 cup whole wheat flour and other ingredients into bread machine pan as suggested by manufacturer. Process on dough/manual cycle. When complete, remove dough to floured surface; knead in additional flour if necessary to make dough easy to handle. Shape dough and process as directed.