One of my most favorite things in the entire world is the end piece of this bread right out of the oven. I’m far too impatient to wait long for it to cool.
Another one of my favorite things is the smell of baking bread…and polka dots, of course.
Bread is like cake to me. It tastes decadent with strawberry jam and some melted butter on top. My uncle suggests sprinkling it with brown sugar while it’s warm. Regardless, it’s a treat, a dessert and a party worth attending.
Bread takes time, so I reserve it for the weekend. It’s well worth every minute.
Mom’s Honey Wheat Bread
- 3 1/2 – 4 cups all purpose flour
- 2 1/2 cups whole wheat flour
- 2 (1/4 oz) packages active dry yeast
- 1 T salt
- 1 cup milk
- 1 cup water
- 3 T butter
- 1 egg
- 1/2 cup honey ( I used half honey half maple syrup)
- In a large bowl combine 1 cup all purpose flour, all 2 1/2 cups of the wheat flour, yeast and salt. Mix well.
- Meanwhile, in a small sauce pan, heat the milk, water, honey and butter until warm, not hot. (about 130 degrees). Add to flour mixture. Add egg and stir until moist.
- Add the rest (or most) of the all purpose flour (2 1/2 – 3 cups). When mostly mixed, pour contents onto a lightly floured surface and knead until the dough is compact and all bits are incorporated.
- Spray a large bowl with cooking spray and put the dough in, flipping it over so it’s greased on top. Cover with a light towel and allow to rise 1+ hours, or until double in size.
- Pat dough down and divide dough in half between two greased bread pans.
- Allow to rise again in bread pans until just peaking over the top of the bread pans, about 40 minutes to an hour (depending on how warm the house is).
- Bake in a preheated 375 degree oven for 35-45 minutes, until the top is nice and dark and sounds hollow when tapped. Remove from the oven and brush the top lightly with butter and allow to cool on a wire rack. Delish!