Honey Whole Wheat Bread

• 3 c. whole wheat flour
• 1/2 c. nonfat dry milk
• 1 Tbsp. salt
• 2 pkg. active dry yeast (I use RapidRise yeast)
• 3 c. hot water
• 1/2 c. honey
• 2 Tbsp. cooking oil

1. Combine first four ingredients in mixing bowl.
2. Heat last three ingredients to 110u0b0 to 115u0b0, warm to touch.
3. Pour liquid mixture over flour mixture.
4. Blend at low speed for one minute. By hand, stir in 1 cup additional whole wheat flour and 4 to 4 1/2 cups all-purpose flour.
5. Knead on floured surface about 5 minutes. Place dough in greased bowls; cover and let rise 45 to 60 minutes until doubled in bulk.
6. Punch down dough; divide in half.
7. Shape each half into a loaf shape.
8. Place in two 9 x 5-inch greased loaf tins.
9. Cover loaves; let rise 30 to 45 minutes until light and double in size.
10. Bake at 375u0b0 for 40 to 45 minutes until loaf sounds hollow when tapped.
11. Remove from pan; cool on rack.
12. Slice when cool.

whole wheat flour, nonfat dry milk, salt, active dry yeast, water, honey, cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172222 (may not work)