Honey Whole Wheat Bread

Honey Whole Wheat Bread

Prep Time: 60 minutes
Start to Finish: 4 hours

Ingredients

Ingredients

2 packages regular active dry yeast
1/4 cup warm water (105 to 115 degrees)
1/2 cup honey
1/4 cup butter
3 teaspons salt
2 1/2 cups very warm water (120-130 degrees)
4 1/2 cups whole wheat flour
2 3/4 to 3 3/4 cups all purpose flour

Directions

Directions

  1. In small bowl disolve yeast in warm water; set aside. In large bowl, mix honey, butter, salt and very warm water; cool 5 minutes.
  2. To cooled honey mixture, beat in 3 cups whole wheat flour with electric mixer on low speed, scraping bowl frequently, until moistened. Beat on medium speed 3 minutes, scrapping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour and dissolved yeat. With spoon, stir in 2 1/4 to 2 3/4 cups all-purpose flour until dough pulls cleanly away from side of bowl.
  3. Place dough on floured work surface, Knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minues until doug is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides.Cover losely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) 30 to 45 minues or until doubled in size.
  4. Generously grease 2 (9×5 inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. On lightly floured surface, roll each half of dough with rolling pin into 18x 8 inch rectangle. Starting with one 8-inch side, roll up dough tightly; pressing with tumbs to seal after each turn. Pinch endge of dough into loaf to seal. Fold ends under loaf; place seam side down in pan. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
  5. Heat oven to 375. Uncover dough; bake 30 minutes. Reduce oven temperature to 350; bake 10 to 15 minutes longer or until loaves sound hollow when light tapped. Immediately remove from pans to cooling racks. Cool completly, about 1 hour.