Category: Breads - Yeast - Breads

  Date Posted: 7/5/2013

  Author: unknown

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2 pkg. regular active dry yeast
1/4 cup warm water (105° to 115°F.)
1/2 cup honey
1/4 cup butter, softened
3 tsp. salt
2 1/2 cups very warm water (120° to 130°F.)
4 1/2 cups whole wheat flour
2 3/4 to 3 3/4 cups all-purpose flour

1. In 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 electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour.

2. With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.

3. On lightly floured surface, knead in remaining 1/2 to 1 cup all-purpose flour be careful to only use as much flour as will keep the dough from sticking. Excess flour will cause the bread to be dense. Continue kneading 5 to 10 minutes or 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 let rise in warm place 30 to 45 minutes or until doubled in size.

4. 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. Shape dough into loaves place in pans. Cover let rise in warm place 30 to 45 minutes or until doubled in size.

5. Heat oven to 375°F. Uncover dough bake 30 minutes. Reduce oven temperature to 350°F.bake 5-10 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.

Note: Makes great rolls. Bake at 350°F. for about 15 minutes. Makes about 18 rolls.

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