- 1 1/2 c warm water (about 110 degrees F)
- 1 pkg. active dry yeast
- 2 Tablespoons & 2 teaspoons honey
- 2 1/2 c white bread flour
- 1 tablespoon and 1 1/2 teaspoons butter, melted
- 2 Tablespoons & 2 teaspoons honey
- 1 1/2 teaspoons salt
- 1 3/4 c whole wheat flour
- olive oil for greasing
In a large bowl, mix warm water, yeast, and 2 tablespoons and 2 teaspoons honey. Add 2 1/2 cups white bread flour. It'll look a lot like thick pancake batter. Let set for 30 minutes or until big and bubbly.
Mix in 1 tablespoon melted butter, 2 tablespoons and 2 teaspoons honey, and salt. Stir in 1 1/3 cups whole wheat flour. Flour a flat surface and knead the whole wheat flour for about 10 minutes, until it's not real sticky - just pulling away from the counter but still sticky to the thouch. This may take an extra 1 to 2 cups of whole wheat flour. This is why I usually add an extra 1/3 of a cup before kneading. Place dough in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled (a stove with a warming plate is a good place).
I would suggest in not cleaning up the floured area...
Punch down dough. Lay it down on a floured surface. Form a flat rectangle (about double the size of the pan) and roll it up. Tuck the ends under and place in a greased bread pan. Allow to rise until dough has topped the pans by one inch.
Bake at 350 degrees F for 25-30 minutes or until internal temp is 200 degrees F; do not over bake. Lightly brush with the top with 1 tablespoon of melted butter or margarine when done to prevent crust from getting hard. Cool completely.
This is best suited for sandwich bread and makes wonderful toast. If you wish to use nothing but whole wheat flour, remember that you'll use less flour (by about a third). I used a fast rise yeast (rises 50% faster! so the package claims), and it took about three hours from prep time to finished loaf.
