Anchorage Country Store Whole Wheat Bread

==Description==
Contributed by Catsrecipes Y-Group
* Yield: 2 loaves
==Ingredients==
* 4 cups whole wheat flour, divided
* ½ cup instant non-fat dry milk powder
* 1 tablespoon salt
* 2 (¼-ounce) envelopes active dry yeast
* 3 cups water, divided
* ½ cup honey
* 2 tablespoons butter or margarine
* 2 to 3 cups all-purpose flour 
==Directions==
# Beat 3 cups whole wheat flour, dry milk powder, salt, and yeast at low speed with a heavy-duty electric mixer until combined.
# Bring 2 cups water to a boil over medium heat; add honey and butter, stirring until butter melts.
# Remove from heat, and stir in 1 cup cold water (mixture will register about 120 °F) 
# Add honey mixture to flour mixture, beating at low speed 1 minute.
# Increase speed to medium, and beat 2 more minutes.
# Gradually add remaining wheat flour and enough all-purpose flour to make a soft dough.
# Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes).
# Place in a well-greased bowl, turning to grease top.
# Cover and let rise in a warm place (85 °F), free from drafts, 1 hour or until doubled in bulk.
# Punch dough down, and divide into 2 equal portions.
# Roll each portion into a 15- x 10-inch rectangle.
# Roll each up jellyroll fashion, beginning with short end.
# Fold ends under, and place each, seam side down, in a 9- x 5-inch loaf pan.
# Cover and let rise in a warm place (85 °F), free from drafts, 45 minutes or until doubled in bulk.
# Bake at 375 °F for 40 to 45 minutes, shielding with aluminum foil after 25 minutes to prevent excessive browning.
# Note: equal amounts of whole wheat and all-purpose flour may be used.
Category:Cathy's Recipes
Category:Bread Recipes