It’s no more difficult to make a good loaf of wheat bread versus making white bread.
I’ve found that this recipe is the perfect “all-purpose” bread. The crust is soft enough to be good for sandwiches, and the bread itself is dense enough to make excellent French toast.
- 2 1/2 cups warm water
- 2 Tablespoons active dry yeast
- 1/2 cup honey
- 1/2 cup butter
- 1 teaspoon salt
- 6 1/2 cups whole wheat flour
- Put the warm water in a large mixing bowl and add your yeast. Allow to sit for 10 minutes so the yeast blooms.
- Meanwhile, melt the butter and honey together in the microwave, and set aside so it cools a bit so you don’t kill the yeast.
- Once the honey and butter mixture is cool enough to touch, add it to the water and yeast.
- Add your salt, and then mix while adding the flour one cup at a time until the dough is no longer sticky.
- Knead the dough for 10-15 minutes on a floured counter top.
- Divide the dough in two and form rectangular loaf shapes. Place each dough loaf into greased loaf pans, and leave to rise in a warm place, covered, for about 1 1/2-2 hours.
- Bake in a 350 degree (F) oven for 35 minutes.
- Brush the top of the loaves with melted butter.