Step 1

Heat milk to 110ºF-115ºF

Step 2

Combine whole wheat flour, instant yeast, honey, and milk in the bowl of your stand mixer with the dough hook attached and mix for one minute

Step 3

Add in salt and melted butter

Step 4

Add in a little more flour if the dough is not sticking to the bowl. Add a little water if it seems too dry. Make sure the dough is mixing and not just spinning in the bowl.

Step 5

Mix for 5 minutes on speed The dough will start out sticking to the bowl but then gradually "clean" the sides of the bowl and form into a ball

Step 6

After 5 minutes, check to see if the dough bounces back when you poke it. If it's still too soft then keep mixing for another 2 minutes or until the dough bounces back when you poke it or perform the windowpane test to see if it has mixed enough.

Step 7

Knead the dough on a lightly floured surface for 4-5 turns until you can form a smooth ball

Step 8

Coat a large bowl in a little vegetable oil

Step 9

Place the dough top side down into the bowl to get the top of the dough covered in oil then flip it over. Cover with a cloth and place in a warm area for 60 minutes to rise until the dough doubles in size *see notes*

Step 10

Preheat your oven to 375ºF

Step 11

Divide your dough into two loaves (or more if you want to make hoagie's or rolls)

Step 12

Let your loaves rest for 30 minutes

Step 13

Brush your loaves with egg wash to promote a nice golden brown color

Step 14

Use a sharp knife to make four slashes at a 30º angle in the top of the loaf, about 1/4" deep. These slashes make the loaves look nice and also keeps the crust from tearing while it bakes in the oven.

Step 15

Bake your loaves for about 25-30 minutes or until golden brown. You can also use a thermometer to check the center of your bread. If the temperature reads 190º - 200ºF your bread is done.