5 1/2 to 6 1/2 cups whole wheat flour
2 pkg active dry yeast
1 tbsp. salt
1/4 cup honey
4 tbsp. softened butter
2 1/2 cups hot tap water
vegetable oil

In a large bowl, combine 2 cups flour, yeast and salt. Stir well. Add honey, butter and tap water. At medium speed beat with mixer for several minutes. Stop mixer and scrape down the sides of the bowl. Using dough hook knead for 2 more minutes, gradually adding just enough of the remaining flour to make a soft dough. Knead for 5 minutes. Dough will pull away from sides of bowl.

Grease a large bowl with vegetable oil. Place dough in bowl and turn to coat all sides of dough with oil. Cover and allow dough to rise until doubled in volume.

Punch down and divide into two equal portions. Grease two loaf pans (8-1/2 X 4-1/2 X 2-1/2). Form 2 loaves and place in pans. Set pans in a warm place and allow to rise again until dough volume has doubled.

Preheat oven to 375°F for 15 minutes.

Bake loaves for 30-40 minutes or until loaf sounds hollow when lightly tapped on bottom. Remove loaf from pan immediately and cool on wire rack. Brush loaf tops with melted butter.

Refrigerator Method: Brush loaves with oil, cover with plastic wrap and refrigerate from 2-24 hours. Allow to warm to room temperature for at least 30 minutes before baking.

Note: For a higher lighter loaf, replace 1-2 cups of whole wheat with white flour.

Servings: 24

Submitted by: Belle