Directions: |
Directions:IN A SMALL BOWL, DISSOLE YEAST IN WARM WATER, SET ASIDE. IN LARGE BOWL, MIX HONEY, BUTTER, SALT AND VERY WARM WATER, COOL 5 MINUTES.
TO COOLED HONEY MIXTURE, BEAT IN 3 CUPS OF THE WHOLE WHEAT FLOUR WITH ELECTRIC MIXER ON LOW SPEED, SCRAPING BOWL FREQUENTLY, UNTIL MOISTENED. BEAT ON MEDIUM 3 MINUTES, SCRAPING BOWL FREQUENTLY. BEAT IN REMAINING 1 1/2 CUPS WHOLE WHEAT FOLUR AND DISSOLVED YEAST. WITH SPOON, STIR IN 2 1/4 TO 2 3/4 CUPS OF THE ALL PURPOSE FLOUR UNTIL DOUGH PULLS CLEANLY AWAY FROM SIDE OF BOWL.
PLACE DOUGH ON FLOURED WORK SURFACE. KNEAD IN REMAINING 1/2 TO 1 CUP ALL-PURPPOSE FLOUR; CONTINUE KNEADING 5 TO 10 MINUTES UNTIL DOUGH IS SMOOTH AND SPRINGY. GREASE LARGE BOWL WITH SHORTENING OR COOKING SPRAY; PLACE DOUGH IN BOWL; TURNING DOUGH TO GREASE ALL SIDES. COVER LOOSELY WITH PLASTIC WRAP AND CLOTH TOWEL. LET RISE IN WARM PLACE (80º TO 85ºF) 30 TO 45 MINUTES OR UNTIL DOUBLE IN SIZE.
GENEROUSLY GREASE 2 (8X4-OR 9X5INCH) LOAF PANS WITH SHORTENING OR COOKING SPRAY. GENTLY PUSH FIST INTO DOUGH TO DEFLATE DIVIDE IN HALF.
ON LIGHTLY FLOURED SURFACE, ROLL EACH HALF OF DOUGH WITH ROLLING PIN INTO 18X8 INCH RECTANGLE. STARTING WITH ONE 8 INCH SIDE, ROLL UP DOUGH TIGHTLY, PRESSING WITH THUMBS TO SEAL AFTER EACH TURN. PINCH EDGE OF DOUGH INTO ROLL TO SEAL; PINCH EACH END TO SEAL. FOLD ENDS UNDER LOAF; PLACE SEAM SIDE DOWN. IN PAN. COVER; LET RISE IN WARM PLACE 30 TO 45 MINUTES OR UNTIL DOUBLED IN SIZE.
HEAT OVEN TO 375º. UNCOVER DOUGH; BAKE 30 MINUTES. REDUCE OVEN TO 350º;BAKE 10 TO 15 MINUTES LONGER OR UNTIL LOAVES SOUND HOLLOW WHEN LIGHTLY TAPPED. IMMEDIATLY REMOVE FROM PANS TO COOLING RACKS. COOL COMPLETLY, ABOUT 1 HOUR. |
This recipe for HONEY-WHOLE WHEAT BREAD, by 