Honey Whole-wheat Bread Recipe

How to make it

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• In a small saucepan, heat milk until bubbles form around the edge of the pan.
• Remove from heat.
• Add sugar, salt, honey and butter.
• Stir until butter melts.
• Cool to lukewarm.
• Sprinkle yeast over warm water in a large bowl.
• Stir until dissolved.
• Stir in milk mixture.
• Add all-purpose flour and 2 1/2 cups whole-wheat flour.
• Beat with a wooden spoon until smooth, about 2 minutes.
• Gradually add remaining whole-wheat flour, stirring until the dough leaves the side of the bowl.
• Turn dough out onto a lightly floured board.
• Cover with the bowl.
• Let rest 10 minutes.
• Knead dough until smooth and elastic, about 10 minutes.
• Place dough in a lightly greased bowl.
• Turn dough to coat all sides.
• Cover with a towel.
• Let rise in a warm, draft-free place until doubled in bulk, about 1 1/4 hours (when two fingers poked into dough leave indentations, the rising is sufficient).
• Punch down dough.
• Turn out onto a lightly floured surface.
• Divide dough in half.
• Shape each half into a smooth ball.
• Cover with a towel.
• Let rest 10 minutes.
• Shape each dough ball into a loaf by stretching or rolling dough to 20 inches long, then roll up and seal ends and edges.
• Transfer each to a lightly greased 9-by-5-inch loaf pan.
• Brush tops of loaves with melted butter.
• Cover with towel.
• Let rise in warm, draft-free place until doubled in bulk or sides of dough reach top of pans, about 1 1/4 hours.
• Preheat oven to 400 degrees.
• Bake loaves 40 to 50 minutes or until tops are well-browned and sound hollow when rapped with a knuckle.
• Remove bread from pans immediately.
• Cool completely on wire rack. (If you want lighter colored crust, cover the tops of the loaves with brown paper or foil after baking 25 minutes.)