Honey-Wheat Bread

submitted by Heather Gunnell

This is my new favorite bread recipe. It is so moist and has amazing flavor! The dough was pretty sticky but don't add more than the recipe calls for. It will still be moist but should not stick to your hands. Just trust it! You will be rewarded! When grinding your wheat make it a medium grade, not too fine so the bread has a nice texture.

1 3/4 cups milk

4 teaspoons salt

1 cup honey

14 Tablespoons unsalted butter, at room temperature

2 Tablespoons yeast

1 cup warm water (105-115 degrees)

4 1/2 cups whole wheat flour

4 1/2 cups bread flour, extra 1/2 cup or so at the end

Egg wash

Wheat bran or ground flax seed

1. In a small saucepan, combine milk, salt, honey and butter. Heat to 115 degrees, then set aside.

2. In a mixer bowl ( I used my Kitchen Aid) dissolve the yeast in the warm water. Add the milk mixture, the whole wheat flour and 4 1/2 cups of bread flour. Knead, using the dough hook at low speed until the dough comes together. (At this point my dough was still sticky and not a cohesive ball, it is okay, don't add more flour until you put it on the counter.)

3. Sprinkle 1/2 cup bread flour onto counter and turn dough out. Knead into flour until dough is smoother and not as sticky. Place in a large greased bowl and let rise until double in volume.

4. Punch the dough down, cover with plastic wrap and proof a second time until doubled in volume.

5. Punch the dough down and scale into 3 equal pieces. Form each piece into an oval loaf and place in greased bread pan. Brush egg wash on top and sprinkle with wheat bran or flax seed.

6. let the loaves rise until they have doubled in volume. Bake at 400 degrees for 20-30 minutes. Keep a close eye on them, mine got a bit too dark and spent 23 minutes in the oven. Still tasty!