Soft Whole Wheat Bread



3 3/4 cups Niobrara Grain and Milling whole wheat flour
1 1/2 cups warm water
1 packet of active dry yeast (1/4 ounce)
1/4 cup honey
3 tablespoons unsalted softened butter
1/2 teaspoon salt


  1. Place warm water and 1 tablespoon honey in a large bowl, mix until blended.
  2. Sprinkle the yeast on top. Set aside and allow to proof for 5 minutes.
  3. Add softened butter and the remainder of honey.
  4. Blend in 2 cups of the flour and salt until moisture is incorporated. Beat on medium speed with a dough hook for 3 minutes.
  5. Add additional flour 1/2 cup at a time, until dough pulls away from the sides of the bowl. May take up to another 1 3/4 cups for flour.
  6. Place dough in a greased bowl, cover loosely with plastic wrap.
  7. Let rise in a warm place until doubled in size, about 60 minutes.
  8. Punch down the dough and shape into a loaf.
  9. Place in a greased 9x5 inch loaf pan, cover loosely and let rise in a warm place until doubled, 45-60 minutes.
  10. Uncover dough, place in a preheated oven at 350 degrees
  11. Bake for 40-45 minutes until the loaf is brown and is hollow when lightly tapped.