Anchorage Country Store Whole Wheat Bread

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.