Honey Wheat Bread II

Recipe View In a large bowl, dissolve the yeast in warm water. Add honey, and stir well to combine. (5 minutes)

Recipe View Mix in the whole wheat flour, salt, and vegetable oil until just combined. Gradually add the all-purpose flour, mixing until a shaggy dough forms. (10 minutes)

Recipe View Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, or until the dough is smooth and elastic. (15 minutes)

Recipe View Place the dough in a well-oiled bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in bulk, about 45 minutes to 1 hour. (60 minutes)

Recipe View Punch down the dough to release the air. Divide the dough in half and shape into two loaves. Place each loaf into a well-greased 9x5 inch loaf pan. (10 minutes)

Recipe View Allow the loaves to rise in the pans until the dough is 1 to 1 1/2 inches above the rim of the pans, about 30-45 minutes. (45 minutes)

Recipe View Preheat oven to 375 degrees F (190 degrees C). Bake for 25-30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. (30 minutes)

Recipe View Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.