1. Proof the Yeast

1. In a large bowl (or stand mixer), combine warm water, milk, and honey.

2. Sprinkle yeast over the top and let sit 5–10 minutes until foamy.

Tip: If using instant yeast, mix directly with flour—no proofing needed.

2. Make the Dough

1. Add whole wheat flour and salt to the yeast mixture. Mix on low speed (or with a wooden spoon) until shaggy.

2. Add softened butter pieces gradually, letting each incorporate before adding the next.

3. Knead

• Stand mixer: Medium speed, 8–10 minutes, until dough is smooth, soft, and elastic.

• By hand: Turn dough onto floured surface. Push, fold, and rotate repeatedly until elastic.

Slight tackiness is better than a dry dough. Add flour sparingly if needed.

4. First Rise

1. Shape dough into a ball and place in a lightly greased bowl, turning to coat all sides.

2. Cover and let rise in a warm, draft-free spot ~1 hour, until doubled.

Check: Gently poke dough; indentation remains = ready.

5. Shape Loaves

1. Punch down dough and divide in half.

2. Flatten each into a rectangle, roll from short end, pinch seam, and place seam-side down in greased 9×5-inch pans.

6. Second Rise

• Cover and let rise ~45 minutes, until dough domes over pan edges.

• Preheat oven to 375°F (190°C) during last 15 minutes.

7. Bake

1. Optional: Brush tops with water or milk, sprinkle seeds/oats.

2. Bake 35–40 minutes until golden brown.

3. Done when bottom sounds hollow or internal temp reaches 190–200°F (88–93°C).

8. Cool

• Cool in pans 10 minutes, then transfer to wire rack.

• Wait to slice until fully cooled for perfect texture.

Serving Suggestions

• Warm slices with butter, jam, or avocado.

• Perfect for sandwiches, toast, or alongside soup/stews.