HONEY-WHOLE WHEAT BREAD

Honey-Whole Wheat Bread image

Reap the rewards of making homemade bread. This loaf adds a touch of warmth to any meal.

Provided by Betty Crocker Kitchens

Time 3h50m

Yield 32

Number Of Ingredients 8

Ingredients

2 packages regular active dry yeast
1/4 cup warm water (105°F to 115°F)
1/2 cup honey
1/4 cup butter or margarine, softened
3 teaspoons salt
2 1/2 cups very warm water (120°F to 130°F)
4 1/2 cups Gold Medal™ whole wheat flour
2 3/4 to 3 3/4 cups Gold Medal™ all-purpose flour

Steps:

In 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 electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour.
With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
On lightly floured surface, knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in 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 fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.

Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 4 g, TransFat 0 g