This bread has been a favorite of mine for many years. It has a perfect crumb and texture for sandwiches, French toast and toast. We love it with butter, jam, or simply plain. The 50/50 combination of flour makes it very easy to work with and the wholesome flavor of whole wheat adds that rustic goodness. It originally called for honey only and not having enough I added the brown sugar for sweetness and loved the extra something in flavor that it added. You certainly can leave it out and use only honey if you wish.
1Combine ¼ cup of the warm water with the yeast and allow it to sit for 10 minutes and then stir.
Combine the yeast and the rest of the warm water with the next 5 ingredients in a large mixing bowl and stir until mixed well.
If mixing dough by hand, stir thoroughly adding flour a little at a time until all of it is incorporated. Turn dough out onto a floured board and cover with a cloth and allow it to rest about 20 minutes. Have 1/4 to 1/3 cup of flour nearby to incorporate into the dough if necessary while kneading the dough. Knead the dough about 10 minutes.
If using a kitchen aid mixer combine ingredients with the paddle and after adding half the flour take off the paddle attachment and put on the dough hook and continue adding the flour, about ½ cup at a time, until it is all incorporated. You can add another ½ cup of flour if necessary to stiffen the dough a little and let the kitchen aid continue to knead the dough about 5 minutes. Turn out onto a floured board and cover and rest the dough for 20 minutes.
2Place the dough in a greased bowl turning once to grease top. Cover with a clean towel and let rise until doubled, about, 40 minutes.
Punch dough down and knead for a few minutes until smooth and then form into a loaf and place in a greased loaf pan. Cover with a cloth and let rise in a warm place until almost doubled in size about 40 minutes to 1 hour.
Bake in a preheated 350 degree oven for 30 to 35 minutes.
Remove bread from oven and allow to rest in pan a few minutes. Remove loaf to a wire rack and cover with a cloth. This bread can be frozen.