Honey Whole Wheat Bread

In a large bowl, mix whole wheat flour, honey, softened butter, salt, and yeast. Add warm water. Mix to combine.

Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead 5–10 minutes or until dough is smooth and elastic.

Place dough in greased bowl, cover, and let rise in a warm place 40–60 minutes or until doubled.

Grease 2 loaf pans. Punch dough down and divide in half. Flatten each half and roll into a 18×9 inch rectangle. Roll dough up tightly, starting at the 9 inch side, to form a loaf. Pinch seam together to seal and fold in ends. Place seam side down in greased pans.

Brush loaves lightly with melted butter. Cover and let rise in a warm place 35–50 minutes or until doubled. Move oven racks to lowest positions so that tops of pans will be in the center of oven. Heat oven to 375ºF.

Bake 40–45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter, cool.

Helpful hint: Place a pie plate filled with water on the bottom oven rack. This helps to keep the crust soft. Super important when making a wheat bread!