Craig finally found some wheat flour in stock, so my go to bread has morphed into half white, half wheat bread so I can conserve my stock of both until stores are able to keep their stock up again. This recipe makes two loaves. These loaves don't rise quite as high as the white bread I shared, but they still make a decent sandwich loaf.
1/3 C honey
1 1/2 C water
1/4 C butter
2 1/2 t yeast
1/2 T salt
1 2/3 C whole wheat flour
1 2/3 C white flour
1. Melt the butter and let it cool slightly.
2. In a medium or large bowl, combine the honey, water, butter, and yeast. Let sit five minutes. You'll know it's ready when the yeast is bubbly and foamy.
3. Add in 2/3 C whole wheat flour and the salt, mix until combined.
4. Add in the remaining one cup of whole wheat flour and mix until combined. The mixture will still be really wet at the point.
5. Add in the white flour 1/3 cup at at time until the dough forms into a ball.
6. If you're using a mixer, and the dough continues to stick to the sides of the bowl, add 2 Tablespoons of flour at a time until it begins to clear the sides of the bowl. Knead 8-10 minutes.
If kneading by hand, sprinkle flour on your counter and dump the dough onto it. Sprinkle more flour on top and knead for about 10 minutes. You'll feel the dough begin to get firmer as you knead.
7. Lightly oil the bowl you mixed your dough in, place the dough back in the bowl and cover with a towel or plastic wrap for an hour or until doubled in size.
8. When the dough has doubled, knead it a few times to knock the air out of it, then divide the dough into two equal balls. Shape each ball into a loaf and place into a greased bread pan. Cover with a towel and let rise another hour.
9. Preheat oven to 350 degrees and bake for 30 minutes. You'll know it's done because it will be nice and brown on top and will sound hollow if you knock on the top of it.
10. When the bread is done, remove it from the oven and remove the bread from the pan. Let it cool on a cooling rack. If you let it sit in the pan too long after removing it from the oven, it will sweat.
11. Let the bread cool at least 20 minutes before slicing into it. Store in a gallon zip lock bag.