You knead to try this honey of a wheat bread recipe

Steve is willing to eat better, but he does not - he insists - like wheat bread.

Really?

This honey wheat bread is sweet and smooth and so tasty that you forget it is good for you.

This bread is perfect for sandwiches, as an accompaniment for a good healthy meal or as a mid-afternoon snack with peanut butter or a touch of butter and honey.

Still - use it up quick or eat one and throw the other into the freezer because there are no preservatives in these loaves.

It may take a few hours from the first kneading to the table, but it is worth the wait. The stuff you buy at the store (unless you go to a really good bakery) doesn't stand  up to this bread. You won't want any store brought bread once you make your own.

Honey Wheat Bread

1 3/4 cups of lukewarm water

1/2 cup of honey

1/2 cup of butter

2 eggs

3 packages of yeast

2 cups of flour

1 cups of rolled oats

2 cups of whole wheat flour

Combine the water, the honey, the butter, the eggs and the yeast. Let the mixture sit to dissolve the yeast.
Add the remaining ingredients.
Knead for about 5 to 10 minutes, until it's soft and elastic. 
Put the dough into a greased bowl. Cover and let it rise until double in size (about 1 hour).
Punch down and divide into two loaves. Put the loaves into greased bread pans. Let it rise for another hour.

Bake at 350 degrees for about 40 minutes. When you take it out of the oven, brush the top out with buttter to make the crust a bit softer.


Vegetarian.