I have been making this bread as the staple sandwich bread for over a year, and I love it because the taste is consistent and it’s one of the easiest bread recipes I’ve tried.
The ratio of white flour to wheat is changeable to fit your texture and taste preference. What I use (the amounts indicated) results in a fairly dense bread, but I like that in my sandwich breads. It holds up a little better, I think.
I should also note that if you grind your own flour, you may need to add more flour in the kneading process as freshly ground flour is airier than store-bought.
Honey Whole Wheat Bread
3 cu warm water (110-115 F)
2 (.25 oz) pkgs yeast
1/2 cu honey, divided
2 cu white flour
~ 6 cu whole wheat flour, divided
3 T butter, melted
1 T salt
1) mix water, yeast, and 1/4 cu honey in large bowl
2) add white flour and 3 cu wheat flour (5 cu total), mix well and let sit 30 min
3) stir in butter, remaining honey, and salt; add 2 cu flour
4) knead on floured surface, adding flour as needed until dough is smooth and not sticky
5) place dough in large greased bowl, turn dough over to coat all sides; cover and let rise in warm place until doubled (30-45 min)
6) punch down dough, divide into 2 parts and form 2 loaves; place in greased 9×5 loaf pans, cover and let rise 20 minutes
7) pre-heat oven to 350 F; bake 25-30 min, until bread sounds hollow when tapped
8) removed from pan immediately and cool on wire rack