Wholewheat Bread

We're a very small family of two and half people so we rarely get to finish an entire loaf of bread before it goes stale. After having to throw away many many half consumed green moldy loaves of bread I finally decided to make my own small loaf of bread at home. It was an interesting learning experience since I had never made regular bread at home before; and for some strange reason (though it tasted pretty much like regular bread) my son ate it like it was some very special treat.

1 cup warm water

1 packet active/instant dry yeast

2 tablespoons honey

1 and 2/3 cups bread (or white) flour

1 tablespoon butter, melted

2 tablespoons honey

1 teaspoon salt

1 cup whole wheat flour

For brushing the bread once its made:

2 teaspoons butter, melted

In a large bowl, mix warm water, yeast, and 2 tablespoons honey. 

Add white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.  

Mix in 1 tablespoon melted butter, 2 tablespoons honey, and salt. Finally, stir in 1/2 cup whole wheat flour and leave the other half for kneading. 

Flour a flat surface or parchment paper and transfer the dough onto it. Knead with the remaining whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This MAY take an additional 1/4 cups of whole wheat flour. 

Transfer to a a greased bowl, turning once to coat the surface of the dough. Cover and let rise in a warm place until doubled. After it has doubled, punch it down, and place in a greased 9 x 5 inch loaf pan. Allow to rise until dough has topped the pan by one inch. Its okay if it doesn't top the pan - it varies with the type of wholewheat flour you use. If it is too coarse then the dough becomes heavier so it will not rise all the way out of the pan.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the top of loaf with 2 teaspoons melted butter or margarine when done to prevent crust from getting hard. Cool completely and enjoy!