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Ingredients
- 2 pkg. yeast
- 1 1/2 c. warm water (110°)
- 5 Tbs. honey or molasses
- 4 3/4 - 5 1/4 c. whole wheat flour
- 1/4 c. butter, melted
- 2 tsp. salt
- 2 large eggs
Details
Servings 2
Preparation time 30mins
Cooking time 70mins
Preparation
Step 1
In a large bowl, combine yeast, water, and 1 Tbs. of the honey; let stand about 5 min. Add 1 1/2 c. whole wheat flour. Beat until smoothly blended. Cover and let stand in a warm place until doubled, 20 to 30 minutes.
Stir in butter, remaining 1/4 c. honey, salt, and eggs. Add 2 c. whole what flour and beat until thoroughly moistened. Stir in another 1 1/4 c. flour.
If using a dough hook, beat on high speed until dough pulls cleanly from side of bowl, 5 to 8 minutes; add flour, 1 Tbs. at a time, if needed. Place dough in an oiled bowl.
If mixing by hand, scrape dough out onto a whole wheat floured board and knead until dough is smooth, about 10 minutes; add just enough flour to board to prevent sticking. Place dough in an oiled bowl.
Cover dough with plastic wrap. Put in a warm place and let rise until doubled, abut 1 hour. Punch dough down and knead lightly on a board to release all bubbles. Cut dough into 2 equal portions. Shape each portion into a loaf and place each in a greased 4 x 8" loaf pan. Cover lightly with plastic wrap and let rise in a warm place until almost doubled, 20 to 30 minutes.
Bake in a 375° oven until bread is golden brown and sounds hollow when tapped, 35 to 40 minutes. Turn out onto racks to cool. Makes 2 loaves, each 1 1/4 pounds.
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