Ingredients
2-1/2 to 3 cups all-purpose flour3-1/2 cups whole wheat flour, divided2 packages (1/4 ounce each) active dry yeast1 cup 2% milk1-1/4 cups water1/4 cup honey3 tablespoons butter1 tablespoon salt
Preparation
In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
Punch dough down. Shape into 2 loaves; place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake until browned, 40-45 minutes. Remove from pans to cool on wire racks.
