Almost Whole Wheat Bread

4 ½ cup, 705g whole-wheat flour

2 ½ cup, 390g all-purpose flour

1 ½ tsp salt

2 tsp active-dry yeast

1 cup water

1 cup milk

1 cups of warm water, you may not need to use all of it

¼ cup honey

¼ cup butter

In a large container mix the two flours.

In the bowl of a stand mixer combine 2 cups of the flour mixture, and the yeast. Add the salt to the remaining flour.

In a small saucepan over low heat melt the butter, then add the honey and stir till it is fully mixed. Add the water and milk but keep an eye on in so it doesn’t get warmer than 43C/110F. Stir this into the flour mixture and beat until smooth. Attach the dough hook and start adding the rest of the flour. Knead until the dough is smooth. You may have to add about 1 more cup of warm water.

Form the dough into a ball, cover, and leave to rise until doubled, about 1 - 1 ½ hours.

Divide the dough into two equal pieces and form each into a roll, and leave to rise in two 4 ½” x 8 ½” pans until doubled in size, about 45 - 60 minutes.

Preheat the oven to 375F, or 350F convection. Bake for 30 - 40 minutes.

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