Honey Whole Wheat Bread

Honey-Whole Wheat Bread

Makes 2 Loaves

2 Tbsp active dry yeast

1/4 cup warm water

1/2 cup honey

1/4 cup butter or margarine

3 tsp. salt

2 1/2 cups hot water

4 1/2 cups Whole wheat flour

2 3/4 to 3 3/4 cups all-purpose flour

1. In a small bowl combine yeast and warm water. Set aside and let it get bubbly.

2. In a large bowl, mix honey, butter, salt and hot water.  Cool 5 minutes.

3. To cooled honey mixture, add 3 cups of whole wheat flour and beat with an electric mixer (I use my bosch) on low speed, scraping bowl frequently, until moistened. Beat on medium speed 3 minutes. Beat in remaining 1 1/2 cups whole wheat flour and the yeast and water mixture. Add all-purpose flour until the dough comes cleanly away from the bowl.

4. If using a mixer, such as a bosch, turn onto medium speed and let it "knead" for 6 minutes, and then skip to step 5.  Otherwise, Place dough on floured work surface. Knead dough for 5 to 10 minutes until it is smooth and springy. Grease a large bowl with shortening or cooking spray and place the dough in the bowl, turning to grease all sides. Cover loosely and let rise in a warm place for 30 to 45 minutes.

5. Generously grease 2 loaf pans with shortening or cooking spray.  And preheat the oven to 375 degrees.  Slam dough against the counter several times to work out any air bubbles. Divide the dough in half and form to bread loaves. Place loaves in the bread pans and let rise, covered with a  cloth until doubled in size.

6. Uncover dough and bake for 30 minutes at 375 degrees. Reduce oven temperature to 350 degrees and bake an additional 10 minutes or until loaves sound hollow when lightly tapped.  Immediately remove loaves from pans and place on cooling racks.