HONEY-WHOLE WHEAT BREAD

Category:

Bread

Quantity:

2 Loaves

Notes:

Janet Krehbiel

INGREDIENTS:

2 pkg. Active dry yeast

1/2 C. warm water

1/3 C. honey

1/4 C. vegetable oil

1 T. salt

1 3/4 C. warm water

3 C. whole wheat flour

3-4 C. unbleached flour

Butter - softened

INSTRUCTIONS:

Dissolve yeast in 1/2 cup warm water in large mixing bowl.  Stir in honey, oil, salt, 1 3/4 cups warm water and the whole wheat flour.  Beat until smooth.  Mix in enough of the all-purpose flour to make dough easy to handle.  Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.  Place in greased bowl; turn greased side up.  Cover; let rise in a warm place until double, about 1 hour.  (Dough is ready if indentation remains when touched.)  Punch down dough; divide into halves.  Flatten each half with hands or rolling pin into rectangular, 18" x 9".  Fold crosswise into thirds, overlapping the 2 sides.  Roll up tightly, beginning at one end of the open ends.  Press with thumbs to seal after each turn.  Pinch edge firmly to seal.  Press each end with side of hand to seal; fold ends under loaf.  Place loaves, seam sides down, in 2 greased loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2.  Brush with butter; sprinkle with whole wheat flour or crushed oats if desired.  Let rise until doubled, about 1 hour.  Heat oven to 375 F.  Bake until loaves are deep golden brown and sound hollow when tapped, 40 to 45 minutes.  Remove from pans; cool on wire racks.