But you know what? I'm a firm believer that beauty definitely comes from within. And that was the case here. Once sliced, I kind of liked the little ruffles on top. This bread is very heavy, dense and moist :: almost chewy. If you decide to try it, I'd love to know what you think.
Honey Wheat Bread
2 packages dry yeast
1/2 cup warm water (105-115 degrees)
3/4 cup honey
1/2 cup nonfat dry milk
1 tablespoon salt
2 tablespoons vegetable oil
1 3/4 cups warm water (105-115 degrees)
3 cups whole wheat flour
4 1/2 cups all-purpose flour
Dissolve yeast in 1/2 cup warm water in a large mixing bowl; let stand 5 minutes. Stir in egg and next 5 ingredients. Add whole wheat flour; beat at medium speed of an electric mixer until smooth. Stir in enough all-purpose flour to make a stiff dough.
Turn dough out onto a floured surface and knead 5 minutes or until smooth and elastic (I used my mixer and dough hook for this step). Cover and let rise 45 minutes or until dough has doubled in bulk.
Punch dough down, divide in half, and shape into two loaves. Place in well-greased loaf pans, cover, and let rise 30 minutes or until doubled in bulk. Uncover and bake at 375 degrees for 30 minutes or until loaves sound hollow when tapped (shielding loves with aluminum foil to prevent over browning if necessary). Remove bread from pans and let cool. Yields 2 loaves.