Honey-Whole Wheat Bread

In a 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 an electric mixer on low speed for 1 minute, scraping bowl frequently. Beat on medium speed for 2 minutes, scraping the bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour.

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

On a lightly floured surface, knead in the remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until the dough is smooth and springy. Grease a large bowl with shortening or cooking spray; place the dough in the bowl, turning the dough to grease all sides. 

Cover; let rise in a warm place 30 to 45 minutes or until doubled in size.

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

Heat oven to 375°F. Uncover the dough; bake 30 minutes. Reduce the oven temperature to 350°F; bake 10 to 15 minutes longer or until the loaves sound hollow when lightly tapped. Immediately remove from the pans to cooling racks. Cool completely, about 1 hour. Makes 2 loaves (about 16 slices each).