Honey Wheat (but mostly white) Bread

A little something about my husband.  He HATES wheat bread.  He'll eat it to be polite...if it's absolutely necessary and there's no white bread available...anywhere...ever.

So, I have been trying to solve this dilemma by finding a good recipe that incorporates at least a small amount of wheat.  I mean for heaven's sakes, I got a wheat grinder for Christmas last year.  What good does it do me if I can't make wheat bread??? 

Besides, fresh ground wheat flour is SO much better for you than white. 

I made this bread last night.  I personally think it's DELICIOUS! I don't think it tastes like wheat bread at all.

My husband, however, told me that it's only OK for me to make this bread "occasionally" and that he still wants me to make my white bread most of the time. {It's a start, I guess.}  It is an improvement.  He doesn't really like touching the stuff usually...at least he's eating it!



Thank you Meghan Monahan and allrecipes.com for the great recipe.  And Meghan, don't listen to my husband.  He hears the word wheat and starts gagging.

Here's the recipe:


Honey Wheat Bread:

Ingredients:
2 cups warm water (110 degrees F/45 degrees C)

2 cups whole wheat flour
1 tablespoon active dry yeast
1 teaspoon salt
1/3 cup honey
1/3 cup vegetable oil
5 cups all-purpose flour

Directions:

1. Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
2. Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
3. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.