Wheat & Honey Bread
|Active dry yeast||1⁄2 Ounce (2 Packages, 0.25 Ounce Each)|
|Warm water||1⁄2 Cup (8 tbs) (At 110° F)|
|Honey/Sugar||1⁄3 Cup (5.33 tbs)|
|Vegetable oil/Melted butter||1⁄4 Cup (4 tbs)|
|Warm water||1 3⁄4 Cup (28 tbs) (At 110° F)|
|Whole wheat flour||3 Cup (48 tbs)|
|Unbleached white flour||4 Cup (64 tbs)|
Dissolve yeast in 1/2 cup warm water in a large mixing bowl. Add honey or sugar, vegetable oil or melted butter, salt, 134 cups warm water and the whole wheat flour. Beat until smooth.
Mix in white flour until dough is easy to handle. Turn dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place in a large greased bowl and cover with a light cloth. Let rise until doubled in bulk, about 1 hour.
Punch dough down and let rise again until doubled in bulk.
Punch down and divide in half. Form into loaves and place in two greased 9 x 5-inch loaf pans. (Round loaves can be shaped and placed directly on greased baking sheets.) Let rise until doubled in bulk, about 45 minutes.
Bake at 375° F. for 40 to 45 minutes or until golden brown. When done, loaves should sound hollow when tapped on the bottom. Let cool on wire racks.