Whole Wheat Bread

If you haven't realized yet from other posts, I operate another blog and have for several years.  Back to the Basics is mostly a gardening/urban homestead/health blog.  I decided to move most of my recipe posts to a new blog, one strictly for cooking baking and food.  It may not be necessary but I have indicated in each blog post if the recipe had been posted previously at Back to the Basics.  Here's another one!

My hubby and I are DONE with the 21-day purification program and we're looking forward to integrating a few items back into our diets.  Homemade bread is one of those delicious foods I have missed. 

When I'm in a hurry and I don't have time to really search for a recipe I typically use allrecipes.com.  I normally choose a very simple recipe for the ingredients I'd like to prepare and then amend to my (or my hubby's) liking.

Whole Wheat Bread 

Ingredients

3 cups warm water (110 degrees F/45 degrees C)

2 (.25 ounce) packages active dry yeast

1/3 cup honey

5 cups bread flour

3 tablespoons butter, melted

1/3 cup honey

1 tablespoon salt

3 1/2 cups whole wheat flour

2 tablespoons butter, melted

Directions

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel (or a large glass bowl). Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake.

Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard (I don't always do this).  Cool completely.