Honey-Whole Wheat Bread

Reap the rewards of making homemade bread. This loaf adds a touch of warmth to any meal. MORE + LESS -

packages regular active dry yeast

1/4

cup warm water (105°F to 115°F)

1/2

cup honey

1/4

cup butter or margarine, softened

teaspoons salt

2 1/2

cups very warm water (120°F to 130°F)

4 1/2

cups Gold Medal™ whole wheat flour

2 3/4

to 3 3/4 cups Gold Medal™ all-purpose flour

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1

In large bowl, dissolve yeast in 1/4 cup warm water. Add honey, butter, salt, 2 1/2 cups very warm water and 3 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour.
2

With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
3

On lightly floured surface, knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
4

Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
5

Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.

Interrupted during mixing or kneading? Just pick up where you left off. Dough can wait as long as 15 minutes at room temperature. For longer interruptions, cover and refrigerate the dough for up to 4 hours to slow the rising process. When you return, gently push your fist into the dough to deflate it, and continue with the recipe.