Honey-Wheat bread is hearty and has a slightly sweet touch with the honey.  This recipe is primarily with whole wheat, with some white flour in it, so it isn’t too dry.  This recipe is from my grandmother, Ethel Eynard.  Jefferson City, MO.  1985.

Honey-Wheat Bread

2 C. lukewarm water
1 pkg. yeast
1 Tbsp. vegetable oil
1 Tbsp. honey
4 C. whole wheat flour (preferably stone ground)
2 C. white flour
2 tsp. salt

In a large bowl, or kettle, pour water, then add dry yeast.  Stir in honey and oil. Add flours and salt, stirring then kneading vigorously for 7 minutes.  As you knead give the bowl or kettle a whirl with each motion.  Let rise in a medium warm place for 1 hour.  Knead again and make into a ball.  Cut ball down the middle and place each half into well-greased pans.  Pat into long, narrow loaves and let rise about 40 minutes.  Bake in a 400 degree oven for 15 minutes then 350 degrees for 30 minutes.  Cool and eat.