Honey-Whole Wheat Bread

Preparation

1. <p>In a large bowl, dissolve yeast in 1/4 cup warm water. Add honey, butter, salt, 2 1/2 cups very warm water, and 3 cups of the whole wheat flour. Beat with an electric mixer on low speed for 1 minute, scraping bowl frequently. Beat on medium speed for 2 minutes, scraping the bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour.</p>
2. <p>With a spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until the dough pulls cleanly away from the side of the bowl.</p>
3. <p>On a lightly floured surface, knead in the remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until the dough is smooth and springy. Grease a large bowl with shortening or cooking spray; place the dough in the bowl, turning the dough to grease all sides.&nbsp;</p>
4. <p>Cover; let rise in a warm place 30 to 45 minutes or until doubled in size.</p>
5. <p>Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push a fist into the dough to deflate; divide the dough in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Cover; let rise in a warm place 30 to 45 minutes or until doubled in size.</p>
6. <p>Heat oven to 375°F. Uncover the dough; bake 30 minutes. Reduce the oven temperature to 350°F; bake 10 to 15 minutes longer or until the loaves sound hollow when lightly tapped. Immediately remove from the pans to cooling racks. Cool completely, about 1 hour. Makes 2 loaves (about 16 slices each).</p>

Tips

• Reap the rewards of baking homemade Honey-Whole Wheat Bread. This slightly sweet loaf adds a touch of warmth and delicious flavor to any meal. Easy to make!
• Interrupted during mixing or kneading? Just pick up where you left off. Dough can wait as long as 15 minutes at room temperature. For longer interruptions, cover and refrigerate the dough for up to 4 hours to slow the rising process. When you return, gently push your fist into the dough to deflate it, and continue with the recipe.

Nutrition Information