Soft, fluffy, sweet bread with a great whole wheat flavor.

Wonderful for sandwiches and slicing. We make several loaves each week!

Ingredients

2 1/4 c. warm water

5 tsp. yeast

1/4 c. softened butter

1/3 c. honey

1 Tbsp. salt (we use pink Himalayan)

3 c. whole wheat flour

3 c. bread flour

butter or oil for greasing bowl & pans

Directions

1. Stir yeast into warm water and set aside for 5 minutes. (Water should be 

  warm, not hot, think baby bath water temperature).

2. In stand mixer, fitted with a bread hook attachment, add butter, honey, 

  water/yeast mixture, salt & wheat flour. Turn mixer on low and run until 

  ingredients come together - scraping down side of bowl with a spatula 

  when necessary.

3. Slowly add one cup of bread flour at a time. 

4. Once dough has come together, let the mixer run, kneading for 6-7 

  minutes. When finished, dough should be soft to the touch, bowl almost 

  clean.

5. Transfer dough to a large, well greased, bowl. Cover loosely with a tea 

  towel and place in warm spot. Allow to rise for 45-60 minutes, until dough 

  has doubled in size. (When poked with a finger, dough should spring back, 

  but leave an indentation).

6. Grease two bread pans with oil or butter (be careful to grease corners, 

  sides & edges well).

7. Once dough has risen, split dough into two & shape into two equal loaves. 

8. Place loaves in greased pans and cover with plastic wrap. Set back in 

  warm spot and allow to rise for a second time, around 60 minutes, until 

  loaves have doubled in size.

9. Once risen, remove plastic wrap and bake at 375 for 40 minutes. 

10. Remove bread from oven. Loaves should sound hollow when knocked and 

  have an internal temperature of 190. Immediately remove from pans and 

  cool on wire rack before slicing.

Notes

Never run your stand mixer higher than 1-2 when fitted with a bread hook and kneading!!! (you can ruin your motor)

This recipe can be done without a mixer, but kneading will take some elbow grease - around 10-12 minutes.

I often let my dough rise in a warm oven (especially during winter months).

This bread is best eaten fresh within a few days, but will last up to one week. It also freezes well.

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