Honey Wheat Bread

I have a special treat for Trim Tuesday today! This bread is so delicious. Notice that half the loaf is gone in the picture... Lucky for me I got my camera out before the other two loaves were devoured. I love that it is sweetened with honey and not white sugar. It has just the right amount of denseness. The loaves were beautiful... Mmmm.... I think I need to go get me another slice. ;)
My cousin (in law), Jenna, emailed this recipe. Thanks for the great find Jenna! It's definitley on my bread rotation.

Honey Wheat Bread

3 cups warm water (110 degrees F)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

Directions
1.In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2.Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. (I used about 2 1/2 cups) Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled. (I let mine raise in my warm oven for 90 minutes)
3.Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4.Bake at 350 degrees F for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely