Directions: |
Directions:Mix whole wheat flour, honey, shortening, salt, and yeast. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping frequently. Let sit 5 minutes to see if the yeast is active (you'll see bubbles from the yeast). Stir in (or knead with mixer ) all-purpose flour, 1 cup at a time to make dough easy to handle.
Turn dough onto lightly floured surface (or knead with your mixer on high) for 10 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until double in size, about 1 hour (dough is ready if indentation remains when touched).
Punch down dough and divide into 3 loaves; let rise 5 minutes. Flatten each loaf with hands or rolling pin into 12x8 rectangles on a lightly floured surface (if dough shrinks, gently stretch into rectangle); roll up tight and seal edges.
Place loaves seam sides down into 3 greased loaf pans (8 1/2 x 4 1/2 x 2 1/2). Brush loaves lightly with margarine and sprinkle with whole wheat flour. Cover with towel and let rise until double, about 50 minutes.
Place loaves in pre-heated 375º oven on center rack.
Bake until the loaves are deep golden brown and sound hollow when tapped on, about 35-40 minutes. |
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Notes: |
Personal
Notes: When my boys were young they would eat a whole loaf at one sitting. I usually made 6 loaves at a time, but DO NOT double this recipe. This wheat bread freezes nice. I noticed it's not as good in the summer time, so I make a lot in the spring or on cool summer days and freeze. If you put it in the toaster for a few seconds its great for breakfast.
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