Here is the recipe I used. I followed directions, but next time I don't think I will roll the dough. In my opinion, it made it too dense. I like a lighter bread.
This recipe was on the back of Gold Medal Wheat Flour
Honey-Whole Wheat Bread
2 pkgs active dry yeast
¼ cup warm water (105F – 115F)
½ cup honey
¼ cup butter or margarine
3 teaspoons salt
2 ½ cups very warm water (120F – 130F)
4 ½ cups whole wheat flour
2 ¾- 3 ¾ cups all-purpose flour
1. In small bowl, dissolve yeast in warm water, set aside. In large bowl, mix honey, butter, salt and very warm water, cool 5 minutes.
2. To cooled honey mixture, beat in 3 cups of the whole wheat flour with electric mixer on low speed, scraping frequently, until moistened. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 ½ cups of whole wheat flour and dissolved yeast. With spoon, stir in 2 ¼- 2 ¾ cups of the all-purpose flour until dough pulls away from side of bowl.
3. Place dough on floured work surface. Knead in remaining ½ - 1 cup all-purpose flour, continue kneading 5-10 minutes until dough is smooth and springy. Grease large bowl with shortening or cooking spray, place dough in bowl turning dough to grease all sides Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80F – 85F) 30 – 45 minutes or until doubled in size.
4. Generously grease 2 (8x4 or 9x5) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate, divide in half. On lightly floured surface, roll each half of dough with rolling pin into 18 x 8 inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal, pinch each end to seal. Fold ends under loaf, place seam side down in pan. Cover, let rise in warm place 30 – 45 minutes or until doubled in size.
5. Heat oven to 375F. Uncover dough, bake 30 minutes. Reduce oven temperature to 350F, bake 10 – 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.
6. Makes 2 loaves, 16 slices each.