Honey Whole Wheat Bread

In a small bowl, combine warm milk, yeast, and sugar, then stir. Ensure the milk isn't too hot to avoid killing the yeast. Allow the mixture to proof for 10-15 minutes until it becomes bubbly or foamy.

In a large bowl or the bowl of a stand mixer, combine the mixture, warm water, butter, honey, and whole wheat flour. Mix on low speed using a stand mixer with a dough hook for approximately 1-2 minutes.

While the mixer is on, gradually incorporate the bread or all-purpose flour, one cup at a time. Begin with 3 cups. Allow it to mix on low speed for 1-2 minutes. The dough should pull away from the sides of the bowl, appearing smooth and slightly tacky. If it feels too sticky, add 1/2 cup of flour at a time until the desired texture is achieved.

Mix the dough for 3-5 minutes on medium speed.

Grease a separate bowl with oil or butter and place the dough inside. Cover it with a tea towel or bread cover. Allow the dough to rise for 1 hour in a warm environment. I usually prefer to heat a cup of water in the microwave for 2 minutes, then place the bowl with the dough next to the cup of water, and close the microwave to create a warm and humid setting for the dough to rise.

Once an hour has passed and the dough has doubled, punch it down and knead it in the bowl to release air bubbles. Split the dough into two parts and form each into a log shape.

Oil or butter two loaf pans and place the dough inside. Cover them and let the dough rise again for 30 minutes.

Bake at 350 degrees F for about 30 minutes or until golden brown on top.

Take the bread out of the pan and apply butter to the tops. Let it cool for 30 minutes before to slicing. Store in a sealed container or bread box, or slice it and freeze! When freezing, simply heat it in a toaster or oven at 325 degrees for a few minutes!