Honey Wheat Bread - Bread Month Two

After kneading and before rising.

After first rising.

Cooling.

(the bread above was from the small pan-below from the larger pan)
Cooled and sliced.

I have made this bread on and off for a few years. Actually I have made it harder than it really is for a few years too. :)
Here is how I make it. You will need two bread pans.
The pan in the front is smaller than the one in the back. So you can use two smaller pans or two larger pans. The larger pan makes a longer, not as TALL loaf, while the smaller pan makes a shorter HIGHER loaf. But I find that with this recipe, three of the smaller pans would probably be perfect. But, alas, I have only two.
The smaller pan measures 4.5 x 8 inches across the rim.
The larger pan is 4.25 x 10.25 across the rim.

You will also need the following:

4 and 1/2 tsp. yeast 1/2 C. warm water ( 105° - 110°) Dissolve these two together while you.....
Put 3 C. wheat flour
3 C. bread flour
2 crushed vitamin 'C's
2 tsp. salt
1/3 C. flaxseed, crushed (optional)
in a large mixing bowl and mix together really well.

Then you add to that; 1 and 3/4 C. warm water
1/4 C. butter, softened or melted
1/3 C. honey
and the dissolved yeast mixture
I let my Hamilton Beach mixer that I have named E.V.A. mix it all together with the dough hook for about 5 minutes.

If, during this time you need a tad more flour, add a little bread flour at a time to reach the desired consistency.
Then turn the dough out on a clean counter top and knead, adding a little flour if necessary, for another 5-10 minutes. You will know it is right when the dough is smooth and springy to the touch and you have a happy feeling.

Spray a large bowl with cooking spray and put the dough in it, roll it around to coat all surfaces. Cover with a cloth or plastic wrap and let it sit in a warm area to rise til doubled for about 45 minutes. I sit mine on the hot water heater and some times I even heat up rice bags (for soothing sore muscles) and stack them around the bowl if my hot water heater seems too cool.

After it has doubled in size I turn it out on to a clean surface and divide it in half. Gentle deflate. Shape into a rectangle about as wide as your pan and as long as you wish.

Then roll it up tightly, tuck under the ends and put them in greased bread pans.

Cover and let them rise 30-45 minutes, generally when the dough has risen about 2 inches past the rim of the pan.

Heat your oven to 375°. Place the bread on the lowest rack.

Bake for 45 minutes. Put an aluminum tent on after the first 15 minutes to prevent excessive browning.
Remove the bread from the pan and cool on rack.
These can be frozen after completely cooled.

This bread is also great to use in bread pudding.
I have just recently found
Bread101. It has wonderful information.