Moist Honey Whole Wheat Bread
Whole Wheat Bread recipe
divided, up to 8 cups
yeast, active dry
or margarine, plus 2 tablespoons
or margarine, melted
Combine 3 cups flour, yeast, and salt in a mixing bowl; stir and set aside.
Combine milk, water, butter, and honey in a medium saucepan; place over low heat, stirring constantly, until mixture reaches 120 degrees to 130 degrees.
Stir milk mixture into flour mixture, and beat at medium speed of an electric mixer 2 minutes or until smooth.
Stir in enough remaining flour to make a stiff dough.
Turn dough out onto a lightly floured surface; let dough rest 10 minutes.
Knead dough until smooth and elastic (about 3 minutes).
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85 degrees), free from drafts, for 50 minutes or until dough has doubled in bulk.
Punch dough down, and divide in half; shape each portion into a loaf.
Place in 2 well-greased 9- x 5- x 3-inch loaf pans.
Cover and let rise in a warm place, free from drafts, 50 minutes or until doubled in bulk.
Bake at 375℉ (190℃) for 35 to 45 minutes or until loaves sound hollow when tapped.
Brush loaves with melted butter.