Ready in 2 hours
Soft, light, and fluffy with a nutty wheat flavor, this wheat bread is perfect for sandwiches and makes fabulous toast. You'll never need another whole wheat bread recipe!
1. In the bowl of a standing mixer, combine warm water, yeast, and half of the honey. With paddle attachement, mix in the all purpose flour. Let the mixture rest for 30 minutes, or until big and bubbly.
2. Mix in the melted butter, salt, and the rest of the honey. Change to bread hook and, on low speed, mix in the remaining ingredients. Increase to medium speed and knead until dough pulls away from the sides, adding more whole wheat flour, 1 tablespoon at a time, if too sticky (the dough should be a little tacky). Remove dough to surface lightly dusted with all purpose flour and knead into a smooth ball. Place ball into greased bowl, turn to coat, cover with plastic wrap, and let rise in warm place until doubled in size.
3. Punch down and divide dough in half. Press each half into a rectangle approximately 6x10 inches (6-inch end should be facing you). Roll into a tight log starting at the 6-inch end in front of you, pinch seam and ends, and place into a greased 9x5-inch bread pan. Press down on the log so that it comes into contact with all sides of the pan (it's okay if it springs back a little). Repeat with other half of dough. Cover pans loosely with plastic wrap and allow to rise in warm place until loaves top pans by one inch.
4. Bake at 350 degrees for 25 to 30 minutes or until an instant-read thermometer inserted into the middle of the loaves registers about 190 degrees. Remove from oven, turn out of pans, and let cool completely on a wire rack.