Ingredients
- 5 1/2 - 6 1/2 cups whole wheat flour
- 2 pkg active dry yeast
- 1 tbsp. salt
- 1/4 cup honey
- 4 tbsp. softened butter
- 2 1/2 cups hot tap water
- vegetable oil
Preparation
Step 1
In a large bowl, combine 2 cups flour, yeast and salt. Stir well. Add honey, butter and tap water. Beat with mixer at medium speed for 2 minutes, stopping to scrape down sides of bowl occasionally.
Fit mixer with dough hook. Add another cup of flour and knead for 2 more minutes. Gradually add just enough of the remaining flour to make a soft dough that pulls away from the sides of the bowl. Knead for 4 minutes.
Place dough in greased bowl and let rise til double. Punch down and divide dough into two portions. Grease two loaf pans (8-1/2 X 4-1/2 X 2-1/2). Form 2 loaves and place in pans; set pans in a warm place to rise until doubled.
Bake in a preheated 375F oven for 30-40 minutes or until loaf sounds hollow when lightly tapped on bottom. Remove loaf from pan immediately and cool on wire rack. Brush loaf tops with melted butter.
Refrigerator Method: Brush loaves with oil, cover with plastic wrap and refrigerate from 2-24 hours. Allow to warm to room temperature for at least 30 minutes before baking.
Servings: 24