4 cups whole wheat flour, divided
1/2 cup instant nonfat dry milk powder
1 tablespoon salt
2 (1/4-ounce) envelopes active dry yeast
3 cups water, divided
1/2 cup honey
2 tablespoons butter or margarine
2 to 3 cups all-purpose flour
Beat 3 cups whole wheat flour, dry milk powder, salt, and yeast at low speed wit ha heavy-duty electric mixer until combined.
Bring 2 cups water to a boil over medium heat; add honey and butter, stirring until butter melts. Remove from heat, and stir in 1 cup cold water. (Mixture will register about 120 degrees.)
Add honey mixture to flour mixture, beating at low speed 1 minute. Increase speed to medium, and beat 2 more minutes. Gradually add remaining wheat flour and enough all-purpose flour to make a soft dough.
Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide into 2 equal portions. Roll each portion into a 15- x 10-inch rectangle. Roll each up jelly roll fashion, beginning with short end. Fold end under, and place each seam side down, in a 9- x 5-inch loaf pan.
Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.
Bake at 375 degrees for 40 to 45 minutes, shielding with aluminum foil after 25 minutes to prevent excessive browning.
