Honey Whole Wheat Bread - cooking recipe

Ingredients

2 pkg. active dry yeast
1/2 c. warm water 105~ to 115~
1/3 c. honey
1/4 c. shortening
1 Tbsp. salt
1 3/4 c. warm water
3 c. whole wheat flour
3 or 4 c. all purpose (or unbleached) flour
margarine or butter, softened

Preparation

Dissolve yeast in 1/2 c. warm water in large mixing bowl. Stir in honey, shortening, salt, 1 3/4 c. warm water and the whole wheat flour.
Beat until smooth.
Mix in enough all purpose flour to make dough easy to handle.
Turn dough on lightly-floured surface and knead until smooth and elastic (about 10 minutes). Place in greased bowl; turn greased side up; cover and let rise in warm place until dough doubles (about 1 hour).
Dough is ready if indentation remains when touched.
Punch down dough; divide into halves.
Flatten each half with hands or rolling pin into rectangle 18 X 9 inches.
Fold crosswise into thirds, overlapping the 2 sides.
Roll up lightly, beginning at one of the open ends. Press with thumbs to seal after each turn.
Punch edge firmly to seal.
Press each end with sides of hand to seal.
Fold ends under loaf.
Place loaves, seam-sides down, in 2 greased loaf pans (9 X 5 or 8 1/2 X 4 1/2).
Brush with margarine; sprinkle whole wheat flour or crushed oats if desired.
Let rise until double (about 1 hour).
Heat oven to 375\u00b0.
Bake until loaves are deep golden brown and sound hollow when tapped (40 to 45 minutes).
Remove from pans; cool on wire rack.
Yield:
2 loaves.