Whole Wheat Bread Loaves

I know I haven't posted in awhile but I promise you that this recipe more than makes up for it. It is so good that we no longer buy bread because you can freeze this dough! Thank you too vanderbiltwife.com

for this recipe!

Ingredients

5 tsp or 2 packages of active dry yeast

2 1/2 cups warm water, divided

1/4 cup honey

1/4 cup sugar

1/2 cup butter

1 Tbsp salt

6 cups white whole wheat flour 

Directions

**Makes 3 loaves**

This recipe can be made either in a stand mixer with dough hooks or mixed by hand. Because there is not a lot of kneading, it's not too bad to do by hand.

Pour 1/2 cup warm water into a large mixing bowl. Sprinkle yeast over it. Let sit for 5-10 minutes.

Meanwhile, melt butter over low heat. Add honey and sugar and stir together. Let cool slightly - it's OK if it's warm, but not hot.

Add butter mixture, salt, and remaining 2 cups water to the yeast and water in the bowl and stir well to combine.

One cup at a time, add in flour and stir until it's combined. When done, turn dough out onto a floured surface and knead just until all the flour is worked into the dough. (Or, use speed 2 on your mixer with dough hooks.)

Cover bowl with a towel and let rise until doubled, about 1 hour. Punch down dough and then let rise again, about another 45 minutes to an hour.

Separate dough into three equal balls. Press each ball into a rectangle with floured hands, roll up lengthwise, and then tuck ends under. Place loaves in greased loaf pans.

Cover pans and let rise again 30 minutes, until dough is to the top of the pan.

Bake at 350F for 25-30 minutes, until loaves are golden brown and sound a little hollow when you tap on them. Let loaves cool completely before slicing and serving.

**Note about freezing**

Shape loaves and freeze them after two rises. Defrost in a greased pan and let it rise (this does take awhile, at least for me. Count on about 4-6 hours before it's ready to be baked.)

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