Recipe Request--Honey Whole Wheat Bread

(makes 2 loaves)

3.5 cups warm water
3 tbsp honey
2 packs active dry yeast
4.5 cups white bread flour
4.5 cups whole wheat flour
1 cup wheat germ
2 tbsp fine coarse salt
vegetable oil for bowl, pans, and plastic wrap
1 large egg yolk
1 tbsp heavy cream

Combine water, honey, and yeast in medium bowl with a whisk and allow to sit/proof for 10 minutes, until foamy.

In large bowl, add 4 cups white bread flour, all of the whole wheat flour, the wheat germ, and the salt. Whisk together until blended. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon gradually incorporating the dry ingredients into the yeast mixture.

Turn out the dough onto a lightly floured surface and knead in the remaining 1/2 cup of white bread flour, a little at a time. Continue kneading until dough is smooth and elastic, about 15 minutes by hand. Pat dough into a ball and flatten slightly. Place into a lightly oiled bowl and turn to coat both sides. Cover with lightly oiled plastic wrap to help keep moisture in and let dough rise in a warm, draft-free place until it has doubled in size, about 1 to 1.5 hours.

Brush 2 loaf pans with oil. Gently turn out dough to deflate it and divide it in half. Shape into loaves and place in pans. Cover pans with oiled plastic wrap. Let rise again in warm place until doubled in size, about 45 minutes. Preheat oven to 400 degrees 20 minutes before baking.

Using a baker's lame, razor, or sharp knife, slash loaves down the center in a quick and even motion.

In a small bowl, beat egg yolk with the heavy cream, and brush over the tops of the loaves.

Bake until bread is deep golden brown, about 50-60 minutes. Transfer to wire rack and allow to cool.

**You can use non-stick foil to line your loaf pans instead of oiling them. I use it all the time and love it because it eliminates clean up!

**Take care and knead dough well. The time you spend kneading and allowing dough to rise will be well rewarded with delicious and nutritious loaves of bread.

**Humidity and environmental factors can affect the water to dough ratio. You may find you need a little less flour or a little more flour to create good doughs on some days.