- 2 (.25 ounce) packages active dry yeast
- 2 1/4 cups warm water (110 degrees F/45 degrees C)
- 3 tablespoons sugar
- 1/3 cup butter or margarine, softened
- 1/3 cup honey
- 1/2 cup nonfat dry milk powder
- 1 tablespoon salt
- 4 1/2 cups whole wheat flour
- 2 3/4 cups all-purpose flour
- In a large mixing bowl, dissolve yeast in water. Add sugar, butter, honey, milk powder, salt and whole wheat flour; beat until smooth. Add enough all-purpose flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Shape dough into traditional loaves or divide into fourths and roll each portion into a 15-in. rope. Twist two ropes together. Place in greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes. Remove from pans to cool on wire racks.