3 Cups stone-ground whole wheat or graham flour
1/3 Cup honey
1/4 Cup shortening
1 Tbsp salt
2 Pkg regular or quick-acting active dry yeast
2 1/4 Cups very warm water (120 to 130 degrees)
3 to 4 Cups all purpose or unbleached flour
Butter or Margarine, softened
Mix whole wheat flour, honey, shorteneing, salt and yeast in large bowl; add warm water. Blend 1 minute on low speed, scraping bowl frequently. Stir in enouth of the all purpose flour, 1 cup at a time, to make dough easy to handle.
Knead dough 10 minutes on floured surface or in mixer, then place in greased bowl. Cover; let rise in warm place until double, 40 to 60 minutes. (Ready if indentation remains when touched.)
Punch down dough; divide. You can either portion out and put directly into bread pans or:
divide in half and roll out to 18 x 9 inches. Fold crosswise into thirds, overlapping the 2 sides. Roll dough tightly toward you, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. With side of hand, press each end to seal; fold ends under.
Place loaves seam side down in 2 greased laf pans, 9" or 8 1/2" or 8 small pans 3" x 4 1/2". Brush lghtly with butter and you can sprinkle with whole wheat flour or blended oats.
Let riseuntil double 35 to 50 minutes.
Heat oven to 375 degrees. Place loaves on low rack so that tops of pans are in center of oven bake until deep golden sounding hollow when tapped 40 to 45 minutes.
