Whole Wheat Bread


  • 3 cups warm water (110 ℉)
  • 2 .25 ounce packages active dry yeast (4 1/2 teaspoons)
  • 1/3 cup honey, divided
  • 5 cups bread flour
  • 3 tablespoons butter, melted
  • 1 tablespoon salt
  • 3 1/2 cups whole wheat flour
  • 2 tablespoons butter, melted


  1. In a large bowl, mix warm water, yeast, and 1/3 cup of the honey honey. Add 5 cups bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
  2. Mix in 3 tablespoons melted butter, the second 1/3 cup honey, and salt. Stir in 2 cups of the whole wheat flour. Flour a flat surface with some of the remaining wheat flour, and knead until not real sticky – just pulling away from the counter, but still slightly sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
  3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
  4. Bake at 350 ℉ for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with the additional 2 tablespoons melted butter when done to prevent crust from getting hard.