Recipe adapted from and with thanks to Artisan Breads and Good Life Eats
Ingredients
1 1/2cupswarm water
4.5teaspoonsgranulated yeast
1 1/2tablespoonskosher salt
8eggslightly beaten
1/2cuphoney
1 1/2cupsmelted butter
4 1/2cupsall-purpose flour
3cupswhole wheat flourI used freshly ground hard white wheat
Instructions
Add the yeast, salt, eggs, honey, melted butter and water to a 5 quart bowl. Whisk to combine. Add the all-purpose and whole wheat flour to the liquid mixture. Stir with a dough whisk or a wooden spoon to combine. You can also use a stand mixer with a dough attachment.
Cover the dough and let rest for 2 hours, at room temperature, until doubled in bulk. Transfer to the refrigerator and chill. After chilled, remove a portion of the dough. Store the remaining dough covered in the refrigerator for up to 5 days; otherwise you can freeze it in 1 lb. increments for up to 4 weeks.
Shape the dough into whatever shape you desire and then cover with a towel and let rise for 20-40 minutes. Meanwhile, preheat the oven to 350 degrees and place your oven rack in the middle of the oven.
Bake the bread for approximately 20-25 minutes, or until the top is lightly browned.