HONEY-WHOLE WHEAT BREAD

3 cups stone-ground whole wheat or graham flour
1/3 cup honey
1/4 cup shortening
1 tablespoon salt
2 packages regular or quick-acting active dry yeast
2-1/4 cups very warm water (120 to 130°)
3 to 4 cups all-purpose* or unbleached flour
Margarine or butter, softened

Mix whole wheat flour. honey. shortening, salt and yeast in large bowl; add warm water. Blend on low speed, scraping bowl frequently. 1 minute. Beat on medium speed. scraping bowl frequently. 1 minute. Stir in enough of the all-purpose flour. 1 cup at a time. to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic. about 10 minutes. place in greased bowl; turn greased side up. Cover; let rise in warm place until double. 40 to 60 minutes. (Dough is ready if indentation remains when touched.)
Punch down dough; divide into halves.
Flatten each half with hands or rolling pin into rectangle. 18x9 inches, on lightly floured surface. If dough shrinks. gently stretch into rectangle. Fold 9-inch sides crosswise into thirds, overlapping ends. Roll up tightly toward you. beginning at one of the open ends.* * Pinch edge firmly to seal. Press each end with side of hand to seal; fold ends under loaf.
Place loaves. seam sides down. in 2 greased loaf pans. 9x5x3 or 8-1/2 X 4-1/2 X 2-1/2 inches. Brush lightly with margarine; sprinkle with whole wheat flour or crushed rolled oats if desired. Let rise until 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 loaves are deep golden brown and sound hollow when tapped, 40 to 45 minutes. Remove from pans; cool on wire rack.

2 loaves (20 slices each).

*If using self-rising flour, decrease salt to I teaspoon.
**If desired, press with thumbs to seal after each turn.