Recipe

Honey Whole-wheat Bread Recipe

Add Step-by-Step Photos	Despinap / All my dishes 8 months, 3 weeks ago This makes 2 loaves which should serve about 16 people. There is nothing like homemade bread and this one is a keeper! Prep:180m Cook:60m Servings:16	Despinap
	honey wheat bread

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Ingredients

1 cup milk

2 tablespoons sugar

1 tablespoon salt

1/2 cup honey

1/4 cup butter or margarine

2 envelopes active dry yeast

1 1/2 cups warm water; (105 to 115 degrees)

2 1/2 cups all purpose flour

5 cups whole wheat flour

2 tablespoons butter or margarine; melted

Directions

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.