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Before adding the white flour wait a
couple of minutes for the whole wheat flour to absorb some of the liquid. |
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Honey Whole Wheat Bread
2 packages active dry yeast
1/2 C. warm water (110 to 115°F.)
2/3 C. honey
3/4 C. butter (can be half shortening) melted
2 eggs
1 1/2 C. milk
3 C. whole wheat flour
3 - 4 C. all purpose flour
1 T. salt
Dissolve yeast in water. In a large mixing bowl, combine butter, honey, eggs,
salt, milk and yeast. Stir to blend. Add the whole wheat flour and stir it in.
Mix in enough all purpose flour to make a soft dough.
Turn dough onto a lightly floured board. Knead until smooth and elastic, about
10 minutes. Place in a greased bowl and let rise until double in a warm place,
about 1 hour.
Punch down dough and divide into 2 pieces. Shape into loaves and place in
greased bread pans. Let rise until double and bake at 375°F. for about 40
minutes. Loaves will sound hollow when tapped and be golden brown. Remove from
pans and let cool.
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