Honey Whole-Wheat Bread

Makes 1 loaf (10 servings)

1 cup warm water (105°F to 110°F)
1 tablespoon honey
2 teaspoons active dry yeast
1½    cups whole-wheat flour
¾      cup bread flour
¾      teaspoon salt
1½    tablespoons unsalted butter,
         cut into ½-inch pieces,
         room temperature
         Nonstick cooking spray or unsalted
         butter, softened, for greasing the
         loaf pan

Nutritional information per serving (1 slice):
Calories 123 (15% from fat) • carb. 21g • pro. 4g fat 2g • sat. fat 1g • chol. 5mg • sod. 1mg
calc. 14mg • fiber 3g

1. Put the warm water, honey, and yeast into
a large mixing bowl. Stir to dissolve the
yeast and let stand for 5 to 10 minutes.
Mixture will foam and bubble – this
means the yeast is active and alive.
2. Put the flours and salt in a separate mixing
bowl. Using the beaters, mix on Speed 1
for 20 to 30 seconds; reserve. Using the
dough hooks, mix the yeast mixture on
Speeds 1 to 2 while adding the flour/salt,
½ cup at a time. Mix in each addition of
flour, before adding the next, so that no
flour is visible in between. The dough at
first will be a batter, and slowly, as the flour
is added, the batter will form a rough
dough ball. (If a good amount of dough is
clinging to the walls of the bowl, add an
additional 1 to 3 tablespoons of bread
flour; avoid adding more).
3. Once all of the flour has been incorporated,
add the butter and knead on Speed 3
for about 2 minutes. The dough will feel
sticky. Dust the dough ball lightly with flour
and place it in a resealable food storage
bag, pressing out any air before sealing.
Let rise in a warm, draft-free place until
doubled in size, about 1 hour.
4. Lightly coat one standard loaf pan with
cooking spray or unsalted butter. Punch
dough to deflate. Shape into loaf and
place in prepared pan. Cover and let rise
until nearly doubled, about 1 hour.
5. About 15 minutes before baking, preheat
oven to 400°F. Place loaf in preheated
oven and bake for 30 to 35 minutes, until
bread is browned and sounds hollow
when tapped. Remove from loaf pan and
cool on a wire rack. Bread slices best
when allowed to cool completely before
cutting. Crust will soften as it cools.