Honey Half-Whole Wheat Bread

I have been searching out a lighter Wheat bread recipe the past couple of weeks. Here is the best one so far. I started with the basic recipe from Tammys Recipes and modified it to mix it with my Kitchen Aid stand mixer.

Time: About 2 hours from start to finish

Yield: 1 loaf

Ingredients: 

1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
2 teaspoons active dry yeast
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour (plus 1/4 c. extra - see note)

Instructions: 

1. Combine first 6 ingredients in a large mixing bowl; stir.

2. Add yeast, stir to dissolve.

3. Add flour, one cup at a time and mix low until it is incorporated. Mix on level 2 until dough clings to hook and cleans bowl. (Or knead by hand until dough is smooth and elastic, about 10-15 minutes if you do not have a mixer.)

Note: If it is still fairly sticky, too sticky to form a ball, add an extra 1/4 of flour to the mixer to help make a ball of dough. I have needed to do this this summer.

 4. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40-60 minutes.

5. Punch dough down; knead for a few minutes until smooth and then form into a loaf by patting. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.

6. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, place foil on top.

7. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.