Grobe Recipes

Honey Whole Wheat Bread

• 1 package regular active dry yeast
• 1/4 cup warm (105 - 115 degrees F) water
• 1/4 cup honey
• 2 tbsp butter, softened
• 1-1/2 tsp salt
• 1-1/4 cups very warm (120 - 130 degrees F) water
• 2-1/4 cups whole wheat flour
• 1-3/8 to 2-1/4 cups all purpose flour

1. In a large bowl, dissolve yeast in 1/4 cup warm water.
2. Add the honey, butter, salt, very warm water, and 1-1/2 cups of the wheat flour. Beat with an electric mixer for 1 minute, scraping bowl frequently.
3. Increase mixer speed to medium and beat for 2 more mnites.
4. Add remaining wheat flour and beat until it is mixed in.
5. Using a spoon, stir in 1-1/8 to 1-3/8 cups of the all purpose flour until the dough pulls cleanly awar from the side of the bowl
6. On a lightly floured surface, knead in the remaining 1/4 to 1/2 cup of all purpose flour. 
7. Continue kneading 5 to 10 more minutes or until the dough is smooth and spongy. 
8. Grease a large bowl (or use cooking spray) and place the dough in the bowl, turning to grease all sides of the dough. Cover and let rise in a warm place until doubled in size (about 30-45 minutes).
9. Grease a loaf pan. Gently push fist into dough to deflate, then plae in pan. 
10. Cover, and let rise in warm place until about double in size (30 - 45 more minutes)
11. Heat oven to 375 degrees F. Uncover dough and bake for 30 minutes, then reduce heat to 350 and bake for 10 to 15 more minutes, intil loaves sound hollow when ligntly tapped.
12. Immediately remove from pan and cool on rack and cool completely (about 1 hour)

This is 1/2 of the recipe from the web site. Recipe is at http://www.bettycrocker.com/recipes/honey-whole-wheat-bread/9360659c-011e-4f3a-99f0-930272766ae5 if you want to make 2 loaves and not worry about doubling the quantities above.