- 4 cups whole wheat flour, divided
- 1/2 cup instant nonfat dry milk powder
- 1 tablespoon salt
- 2 (1/4-ounce) envelopes active dry yeast
- 3 cups water, divided
- 1/2 cup honey
- 2 tablespoons butter or margarine
- 2 to 3 cups all-purpose flour
How to Make It
Beat 3 cups whole wheat flour, dry milk powder, salt, and yeast at low speed with a heavy-duty electric mixer until combined.
Bring 2 cups water to a boil over medium heat; add honey and butter, stirring until butter melts. Remove from heat, and stir in 1 cup cold water. (Mixture will register about 120°.)
Add honey mixture to flour mixture, beating at low speed 1 minute. Increase speed to medium, and beat 2 more minutes. Gradually add remaining wheat flour and enough all-purpose flour to make a soft dough.
Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide into 2 equal portions. Roll each portion into a 15- x 10-inch rectangle. Roll each up jellyroll fashion, beginning with short end. Fold ends under, and place each, seam side down, in a 9- x 5-inch loafpan.
Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Bake at 375° for 40 to 45 minutes, shielding with aluminum foil after 25 minutes to prevent excessive browning.
Note: Equal amounts of whole wheat and all-purpose flour may be used.