Anchorage Country Store Whole Wheat Bread

Description
Contributed by Catsrecipes Y-Group
 * Yield: 2 loaves

Ingredients

 * 4 cups whole wheat flour, divided
 * ½ cup instant non-fat dry milk powder
 * 1 tablespoon salt
 * 2 (¼-ounce) envelopes active dry yeast
 * 3 cups water, divided
 * ½ cup honey
 * 2 tablespoons butter or margarine
 * 2 to 3 cups all-purpose flour

Directions

 * 1) Beat 3 cups whole wheat flour, dry milk powder, salt, and yeast at low speed with a heavy-duty electric mixer until combined.
 * 2) Bring 2 cups water to a boil over medium heat; add honey and butter, stirring until butter melts.
 * 3) Remove from heat, and stir in 1 cup cold water (mixture will register about 120°F)
 * 4) Add honey mixture to flour mixture, beating at low speed 1 minute.
 * 5) Increase speed to medium, and beat 2 more minutes.
 * 6) Gradually add remaining wheat flour and enough all-purpose flour to make a soft dough.
 * 7) Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes).
 * 8) Place in a well-greased bowl, turning to grease top.
 * 9) Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk.
 * 10) Punch dough down, and divide into 2 equal portions.
 * 11) Roll each portion into a 15- x 10-inch rectangle.
 * 12) Roll each up jellyroll fashion, beginning with short end.
 * 13) Fold ends under, and place each, seam side down, in a 9- x 5-inch loaf pan.
 * 14) Cover and let rise in a warm place (85°F), free from drafts, 45 minutes or until doubled in bulk.
 * 15) Bake at 375°F for 40 to 45 minutes, shielding with aluminum foil after 25 minutes to prevent excessive browning.
 * 16) Note: equal amounts of whole wheat and all-purpose flour may be used.