Honey Whole Wheat Bread

This was the first time I made bread since my yeast-craze in September.

It was 11:00 PM when the bread came out of the oven.

In 10 minutes, half of it was gone.

Have you ever tasted warm, homemade bread just out of the oven?

Trust me. You'd want to try it.

It's that good.

Honey Whole What Bread
adapted from allrecipes.com

1 1/8 cups warm water
1/4 cup honey
1 tsp salt
2 cups whole wheat flour
1 cup all-purpose flour
2 tbsp butter, melted
1 1/2 tsp active dry yeast 

In a large bowl, dissolve the honey in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and butter into the yeast. Mix in flour. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

(I usually put a bowl of water in the microwave on high for 3 minutes and let the dough rest inside.)

Place into well oiled loaf pan. (You can allow to rise further for 30 minutes, or until dough has risen 1 inch above pans; I was running out of time so I cheated and left it for maybe 10 minutes)

Bake at 350°F (175°C) for 25 minutes or until bread is golden brown.