Whole Wheat Bread

2 1/3 cups warm water (about 110 degrees F)
2 tsp. instant yeast
1/4 cup honey
1/4 cup butter, melted
2 1/2 tsp. salt
3 cups whole wheat flour
3 1/2 cups unbleached all purpose flour

Pour water into the bowl of a stand mixer. Sprinkle on yeast and let stand for 10 minutes.
Add honey, butter, salt and one cup each of whole wheat and all purpose flours. Stir to combine.
Add remaining flours, attach dough hook and knead on low speed until combined. Knead on medium speed until smooth and elastic, about 5 minutes.
Turn dough onto floured board and knead by hand for 1 minute.
Place dough in a large, lightly greased bowl and roll dough to coat with oil. Cover tightly with plastic wrap and place in warm area until dough is doubled in size, about 1 to 1 1/2 hours.
Press down dough and divide into two. Pat each into a rectangle about 1" thick and 9" long. Roll each into a jelly roll, pinching it closed.
Place cylinder of dough seamside down in greased 9" by 5" loaf pan and press down so dough reaches all corners of the pan. Repeat with second loaf. Cover and let rise for 35 to 45 minutes.
Meanwhile preheat oven to 375 degrees F.
Bake in bottom third of oven for 35 to 45 minutes. To test for doneness, take a loaf out of its pan and tap bottom. Loaf should sound hollow.
Take loaves out of pan and cool on baking racks.

Makes 2 loaves

Adapted from Baking Illustrated, America's Test Kitchen, 2004