Honey Whole Wheat Bread

This is a new favorite!  It takes a little extra time because of the use of a ‘sponge’ at the beginning of the recipe, but it’s worth it as it really gets the yeast going and helps develop flavor.

Honey Whole Wheat Bread

3 c. whole wheat flour
1/3 c. honey
1 Tbsp. salt
2 pkgs. active dry yeast
1 c. milk
2 Tbsp. butter
1 c. warm water
3–3 ½ c. all-purpose flour

In a large mixing bowl combine the whole wheat flour, honey, salt and yeast.  In small saucepan heat the milk, butter and water until warm (butter does not need to melt completely).  Add to the flour mixture; beat on low-speed to blend.  Beat on high-speed for 3 minutes.  Cover and let rise for ½ hour until bubbly to let the whole wheat flour absorb moisture and the yeast develop.  Add enough of the all-purpose flour to make a stiff dough; knead until smooth and elastic, about 5 minutes.  Work into a ball; place in a greased bowl, turning to coat all sides.  Cover and let rise in a warm, draft-free place until light and doubled in bulk, about 1 to 1 ½ hours.

 Punch the dough down and divide into two equal portions.  Shape each portion into a loaf; place in greased 9 x 5 x 3-inch bread pans.  Let rise again until doubled in bulk, about 1 ½ to 2 hours.  Bake at 350° for 50 to 60 minutes or until the loaves are golden in color and have a hollow sound when tapped on top and bottom with the knuckles.  Cool on racks.  Yields 2 loaves.
- From the Glacier Bay Country Inn Cookbook

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