Whole Wheat Bread with Honey

three small or two large loaves

3 Tablespoons butter
3 Tablespoons honey
1 pint milk
1 T salt
2 pkgs dry yeast (I use Hodgson Mills 25% more packet with great results)
6 c whole wheat flour (King Arthur is my choice for all flours)

Proof the yeast in 1/2 cup of milk that has been warmed to 110-115 degrees F.
Melt butter and honey in the remainder of the milk in a saucepan over low heat. When lukewarm add the yeast and salt. Stir while adding flour until the dough is stiff enough to knead. Knead on a floured board for 6 to 8 minutes. Put into a greased bowl and let rise until doubled in bulk.
Turn out onto a floured surface and punch down. Divide into 3 small or 2 larger loaf pans and let rise again. Bake in a preheated 350-375 degrees F oven about 50 minutes or until the loaves sound hollow when tapped on the bottom.
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