Ingredients
2 packages (1/4 ounce each) active dry yeast2-1/4 cups warm water (110° to 115°)1/3 cup butter, softened1/3 cup honey3 tablespoons sugar1 tablespoon salt1/2 cup nonfat dry milk powder4-1/2 cups whole wheat flour2-3/4 to 3-1/2 cups all-purpose flour
Preparation
In a large bowl, dissolve yeast in warm water. Add butter, honey, sugar, salt, milk powder and 3 cups whole wheat flour; beat on medium speed until smooth. Stir in remaining whole wheat flour and enough all-purpose flour to form a soft dough.
Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide dough into 4 portions. Roll each into a 15-in. rope. For each loaf, twist 2 ropes together; pinch ends to seal. Place in greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.
