Whole Wheat Bread

Honey Whole Wheat Bread


1 Tbls active dry yeast
1 c warm water (110F)
1 Tbls butter, melted
3 Tbls honey
1 c bread flour (all purpose is ok)
1 c whole wheat flour
2 tsp salt


In a large bowl, stir together the yeast and the warm water. Let it stand ofr 5-10 minutes, until foamy. Stir in the melted butter, honey, and flours. Add a bit more flour at a time if the dough is still sticky. Mine was and I added flour until it could be handled and was slightly sticky. Turn dough out onto a floured surface and knead into a smooth ball, about 2 minutes.


Transfer dough to a lightly greased bowl, cover and let rise until doubles, 1-1 1/2 hours.


Remove dough and gently deflate. Grease a loaf pan. Roll dough into a 12 inch by 14 inch rectangle. Roll up dough and pinch seams and turn edges under so that it will fit into the loaf pan.


Cover with a dishtowel and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 400F. Bake for 25 minutes at 4ooF. Let loaf cool before slicing.