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Honey-Whole Wheat Bread
Honey-Whole Wheat Bread
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Prep Time:
35 minutes
Total Time:
3 hours 50 minutes
Enjoy the satisfaction of baking fresh bread that brings comfort to every bite.
Ingredients:
  • 2 packages regular active dry yeast
  • 1/4 cup warm water (105°F to 115°F)
  • 1/2 cup honey
  • 1/4 cup butter or margarine, softened
  • 3 teaspoons salt
  • 2 1/2 cups very warm water (120°F to 130°F)
  • 4 1/2 cups Gold Medal™ whole wheat flour
  • 2 3/4 to 3 3/4 cups Gold Medal™ all-purpose flour
Instructions:
  • In a large bowl, mix yeast with 1/4 cup warm water. Add honey, butter, salt, 2 1/2 cups very warm water, and 3 cups of whole wheat flour. Mix on low speed for 1 minute, scraping the bowl often. Increase speed to medium and mix for an additional 2 minutes, scraping the bowl often. Stir in the remaining 1 1/2 cups of whole wheat flour.
  • Stir in 2 1/4 to 2 3/4 cups of all-purpose flour with a spoon until the dough comes together cleanly away from the sides of the bowl.
  • Knead the remaining 1/2 to 1 cup of all-purpose flour onto a lightly floured surface for 5 to 10 minutes until the dough is smooth and springy. Grease a large bowl with shortening or cooking spray, place the dough in the bowl, and turn it to grease all sides. Cover and let it rise in a warm place for 30 to 45 minutes, or until doubled in size.
  • Grease two (8x4- or 9x5-inch) loaf pans generously with shortening or cooking spray. Gently deflate dough by pushing your fist into it, then divide it in half and shape each half into a loaf. Place the loaves in the pans, cover, and let them rise in a warm place for 30 to 45 minutes until doubled in size.
  • Preheat oven to 375°F. Bake uncovered dough for 30 minutes. Lower oven temperature to 350°F and bake for an additional 10 to 15 minutes, or until the loaves sound hollow when tapped lightly. Remove from pans and place on cooling racks. Allow to cool completely for about 1 hour.

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