Ingredients
Scale
Instructions
- In small bowl, dissolve yeast in warm water, set aside. In large bowl, mix honey, butter, salt, and very warm water; cool 5 minutes.
- To cooled honey mixture, beat in 3 cups of the whole wheat flour with electric mixer on low speed, scraping bowl frequently, until moistened. Beat on medium speed for 3 minutes. Beat in remaining 1 1/2 cups whole wheat flour and dissolved yeast. With spoon, stir in 2 1/4 to 2 3/4 of all-purpose flour until dough pulls cleanly away from side of bowl.
- Place dough on floured work surface. knead in remaining 1/2 to 1 cup all-purpose; continue kneading for 5 to 10 minutes until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80° F to 85° F) 30 to 45 minutes or until doubled in size.
- Generously grease 2 (8×4 or 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 18×8-inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal; pinch each end 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.
- Heat oven to 375° F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350° F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool competely, about 1 hour.
- Prep Time: 2 hours
- Cook Time: 45 mins
