You might think the only thing distinguishing regular whole wheat bread from honey wheat bread is the addition of honey as yeast food. That is certainly a factor. However, we’re also throwing some rye flour into the mix, making this nominally a multi-grain bread.
2 packages dry yeast
1/2 cup warm water
1/4 cup honey
1/4 cup brown sugar, firmly packed
1 3/4 cups milk, room temperature
1/4 cup butter, melted
1 tablespoon salt
1 1/2 cups rye flour
2 1/2 cups unbleached or bread flour
2 1/2 to 3 cups whole-wheat flour
1/2 cup raisins
See Baking Bread for more recipes.
In large mixing bowl, stir yeast into water until dissolved. Stir in honey, brown sugar, milk, butter, salt, 1 cup rye flour, 1 cup white flour and 1 cup whole wheat flour. Beat at medium speed with electric mixer 2 minutes, or 200 strokes by hand. Stir in raisins, remaining rye flour, remaining white flour and enough whole-wheat flour to make dough. Turn out onto lightly floured surface. Knead 10-15 minutes, or until smooth and elastic. Place in greased bowl, turning to coat. Cover and let rise in warm, draft-free place until doubled in bulk, about 1 1/2 hours. Punch down, and knead for 2 or 3 minutes. Divide in half, and let rest for 2 or 3 minutes. Shape into round loaves, and place on a large baking sheet that has been greased and sprinkled with cornmeal. Let rise until doubled in bulk, about 1 hour. Bake in preheated 375°F oven 35-40 minutes, or until done. Cool on racks. Makes 2 large loaves.