Whole Wheat Honey Batter Bread

• 1 ½ cups whole wheat flour
• 1 ½ cups all-purpose flour
• 1 tsp table salt
• 1 envelope active dry yeast
• 1 ¼ warm water (110° to 115°F)
• 2 Tbsp honey
• 3 Tbsp butter, softened and divided
• Coarse finishing salt if desired

Whisk the flours and salt in a medium bowl. In the bowl of a stand mixer, dissolve the yeast in the warm water and let stand for 10 minutes.  Add the honey, 2 Tbsp softened butter and half the flour mixture to the liquid ingredients. Beat for 2 minutes on medium speed. Add the remaining flour mixture and beat 1 to 2 minutes until smooth. Cover and let rise in a warm place until doubled, about 45 minutes.

Grease Classic Loaf Pan with shortening or spray with baking spray. Stir the batter down with a wooden spoon and beat for half a minute. Transfer batter to prepared pan. Spray plastic wrap with baking spray and cover pan lightly. Let rise for 45 minutes or until batter rises slightly above the edge of the pan.

Preheat oven to 375°F. Remove plastic wrap and bake until the bread is well browned, 35-45 minutes. Cool 5 minutes then remove bread from pan to a wire rack. While the bread is still hot, brush the top with 1 Tbsp butter and sprinkle lightly with coarse finishing salt. Cool completely. Yields 1 loaf.