Home-made Honey Wheat Bread

courtesy of Eliza Capone & Krista Riley


3 c warm water
2 Tbsp yeast
1/3 c honey
3 c white flour
2 c whole wheat flour
1 Tbsp salt
1/3 c honey
3 Tbsp canola oil
add up to 3 1/2 c whole wheat flour

Combine warm water, yeast, and honey and whisk till yeast is disolved. Add white and wheat flour. Once mixed, let rise 30 mins. Add salt, honey, oil and mix. Add up to 3 1/2 c whole wheat flour, mix then knead for 8 mins.

In a clean bowl, put 1/2 tsp canola oil. Place kneaded dough in bowl and flip over to coat dough in oil. Cover with dish towel and let rise till it doubles in size. Roll out when done into rectangle shape to get all the air bubbles out. Roll up into a long roll (like if you were making cinnamon buns). Cut into 3 sections and place in bread pans that were sprayed with pam, or greased in some way. Cover with towel till rises above top brim about 2 1/2 inches. (may take several hours...the size of your dough in the pans will be the size of your bread when done - it doesn't rise more in the oven).

Bake at 350 for 25 mins.

When first out and hot, rub top of bread with butter/margarine to keep the crust soft.