Honey Wheat Bread by Reagan

[BakerAunt]

Honey Wheat Bread
Submitted by reagan on September 14, 2002 at 8:37 pm

3/4 cup warm water (105 to 115 degrees)
1 package yeast
3/4 cup warm milk (scalded)
2 Tablespoons honey
2 Tablespoons vegetable oil
1 Tsp. salt
2 to 2 1/2 cups flour
2 cups whole wheat flour*
*if using freshly ground wheat flour add 5 tablespoons
of gluten

Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast, stir until dissolved. Add remaining water, warm milk, honey, oil, salt, and 1 1/2 cups flour; blend well. Stir in whole wheat flour and enough remaining all purpose flour to make a soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place until doubled in size, about 30 to 45 minutes.

Punch dough down. Remove dough to lightly floured surface, roll to 12 x 8-inch rectangle. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover let rise in warm place until doubled in size, about 45 to 60 minutes.

Bake at 375 degrees for 35 minutes or until done.

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