HONEY WHEAT BREAD

3/4 cup milk
1/4 cup margarine
1/3 cup honey
1/4 cup brown sugar
2 1/2 teaspoons salt
1 3/4 cups water, divided
4 teaspoons yeast
3 cups whole wheat flour
4 to 4 1/2 cups bread flour

Warm milk to 105 degrees F.; stir in margarine, honey, brown sugar and salt and cool to lukewarm.

In a large mixing, dissolve yeast in warm water. Let stand 10 minutes.

Add milk mixture to yeast; add 2 cups whole wheat flour and 3 cups bread flour. With an electric mixer, beat for 3 minutes.

Stir in 1 cup whole wheat flour and additional bread flour as needed to make a stiff dough. Place dough on a floured board and knead for 10 minutes or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place in a bowl that has been coated with non-stick spray, turning once to coat the top. Cover, let rise in warm place, free from draft, until doubled in size, about 70 to 75 minutes.

Punch down and let dough rest for 10 to 15 minutes.

Divide dough into 3 portions. Shape each portion into a loaf. (Using a rolling pin, roll each portion into a 9x14-inch rectangle. Starting at short end, roll dough tightly. Pinch dough to seal ends.)

Place loaf in a 9 x 5-inch pan that has been coated with non-stick spray. Cover and let rise in warm place until doubled, about 1 hour.

Bake at 325 degrees F. for 35 minutes. Remove from pans and brush with butter. Cool at least 20 to 35 minutes before bagging.

Source: Kansas City Wheat Commission