Whole Wheat Bread

3 c. warm water (110 degrees F)
5 c. bread flour
2 (.25 oz.) pkgs active dry yeast
1/3 c. + 1/3 c. honey
3T + 2T butter, melted
1T salt
3 1/2 c. whole wheat flour

In a large bowl, mix water, yeast, and 1/3 c. honey.  Add 5 c. bread flour, stir to combine.  Let set for 30 minutes or until big and bubbly.

Mix in 3T melted butter, 1/3 c. honey, and salt.  Stir in 2 c. whole wheat flour.  Flour a flat surface, knead with whole wheat flour until less sticky and just pulling away from the counter.  This may take 2-4 c.  Place in a greased bowl, turn once to coat.  Cover with plastic wrap and let rise in a warm place until doubled.  I like using the oven with the light on, or the microwave just slightly open so the light shines into the bowl and warms it.

Punch down the dough and divide 3 ways.  You can make 3 loaves or a mix of loaves and rolls.  I like to make 2 loaves of bread and one batch of rolls from the third portion.

For loaves:
Place desired loaves in greased 9 x 5 inch loaf pans.  Allow to rise until dough has topped pans by about 1 inch.  Bake at 350 degrees F for 25-30 minutes.  If desired, brush top with 2 T butter after they come out of the oven.  Remove from pan and immediate cool on a rack with a dish towel thrown over them.  Store at room temp.

For rolls:
Divide rolls up into balls and place in a deep, greased baking sheet.  To make clover leaf rolls, divide each ball into 3 balls.  Grease a 12-cup muffin pan.  After forming into rounds, place 3 balls together in each muffin cup.  Allow to rise until filled out.  Bake at 400 degrees F for 10-12 minutes.  Immediately remove from baking sheet or muffin pan and cool on a rack.

Happy Baking!