This is just from my Betty Crocker cookbook. My entire family loves this bread, especially my son Jason. It's amazing how quickly this bread disappears.Ingredients:
3 cups whole wheat flour
1/3 cup honey
1/4 cup shortening
1 Tbsp salt
2 packages regular or quick acting active dry yeast
2 1/4 cups very warm water (120-130)
3-4 cups all purpose flour
butter, melted
Directions:
Mix whole wheat flour, honey, shortening, salt and yeast in a large bowl. Add warm water. Bet on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all purpose flour, 1 cup at a time, to make dough easy to handle.
Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40-60 min or until double. (dough is ready if indentation remains when touched).
Grease 2 loaf pans, 9x5x3. Punch down dough and divide in half. Flatten dough for each loaf with hands or rolling pin into a rectangle, 18x9 inches. Fold crosswise into thirds, overlapping the two sides. Flatten or roll into square 9x9 inches. Roll dough tightly, beginning at one of the open (unfolded) ends, to form a loaf, tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with margarine. Cover and let rise 35 to 50 minutes or until double.
Place oven rack in low position so that tops of pans will be in center of oven. Heat oven to 375. Bake 40 to 45 min or until loaves are deep golden brown and sound hollow when tapped; remove from pans, cool on wire rack. Makes 2 loaves. 115 calories slice.
