Honey-Whole Wheat Bread
from the Gold Medal Whole Wheat Flour package, makes 2 loaves

2 packages active dry yeast (1 pkg = 2 1/4 teaspoons, in case you’re like me and have a jar of yeast in your fridge)
1/4 cup warm water (105-115 degrees)
1/2 cup honey
1/4 cup butter
3 teaspoons salt
2 1/2 cups very warm water (120-130 degrees)
4 1/2 cups whole wheat flour
2 3/4 to 3 1/4 cups all-purpose flour

1. In a small bowl, dissolve yeast in warm water; set aside. In large bowl, mix honey, butter, salt, and very warm water; cool 5 minutes.

2. To honey mixture, beat in 3 cups of wheat flour with mixer on low speed, scraping bowl frequently, until moistened. Beat on medium speed 3 minutes, scraping bowl. Beat in remaining 1 1/2 cups wheat flour and dissolved yeast. With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls away from the side of the bowl.

3. Place dough on floured work surface and knead in remaining 1/2 to 1 cup all-purpose flour (or use dough hook in your stand mixer) and knead 5-10 minutes until dough is smooth and springy. Grease large bowl and place dough in bowl. Cover with plastic wrap and cloth towel. Let rise in a warm place (80-83 degrees) for 30-45 minutes until doubled in size.

4. Grease two 8×4 or 9×5 inch loaf pans. Gently push fist into dough to deflate (de-gassing: my favorite part of bread-making!) and divide dough in half. On lightly floured surface, roll each half of dough with rolling pin into 18×8 inch rectangle. Starting with the 8-inch side, roll up dough tightly, making a log and press with thumbs to seal. Fold ends under loaf; place seam side down in pan. Cover, let rise in warm place 30-45 minutes until doubled in size.

5. Heat oven to 375 degrees. Uncover dough; bake 30 minutes. Reduce oven temperature to 350 degrees and bake 10-15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely (about 1 hour) and cut into slices.

I’m by no means an expert bread baker. In fact, the only bread I’ve ever made is banana bread, which is technically a “quick bread” so it doesn’t even count. So, instead of posting the recipe and instructions, here’s a link to the recipe I used so you can follow more expert instructions.

Since I’ve never made bread before, so I’m not even sure if my bagels turned out correctly, but they tasted pretty good! We made bagel sandwiches the first day, and I ate the rest of the bagels toasted with cream cheese and a drizzle of honey – yum! They last about a week stored in a plastic bag at room temperature. Good luck and let me know how yours turn out!

Here’s a photo of mine: