Honey Whole Wheat Bread

Before making bread, I always preheat my oven to the lowest setting and then immediately turn it off.  This makes a warm and cozy spot for raising the dough.  This recipe is from allrecipes.com. I’m putting it here with a few changes I made.

• 3 cups warm water (110 degrees F/45 degrees C)
• 2 (.25 ounce) packages active dry yeast
• 1/3 cup honey
• 5 cups bread flour or all-purpose flour
• 3 tablespoons unsalted butter, melted
• 1/3 cup honey
• 1 tablespoon salt
• 3 1/2 cups whole wheat flour
• 2 tablespoons butter, melted

1.  In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

2.  Mix in 3 tablespoons melted butter, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Loosely cover with plastic wrap and a dishtowel. Let rise in a warm place until doubled.

3.  Punch down, and divide into 2 loaves. Place in greased 9 x 5 inch loaf pans, cover with dish towel and allow to rise until dough has topped the pans by one inch.

4.  Bake at 350 degrees F (175 degrees C) for 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Let cool in pan 10 minutes and then turn out onto baking rack.  Either eat warm or cool completely before wrapping.