Honey Whole Wheat Bread

 

1 package dry yeast 1/4 cup lukewarm water 1 1/4 cups hot water 1/4 cup honey 2 tablespoons shortening 1 1/2 teaspoons salt 2 1/2 cups whole wheat flour, divided 2 cups sifted flour, divided

Sprinkle yeast over lukewarm water to soften. In a large bowl, combine hot water with honey, shortening and salt. Stir mixture until honey and shortening are melted. Let cool to lukewarm. Add yeast; sift in 1 1/2 cups of the whole wheat flour and 1 cup of the sifted white flour, and beat mixture until well combined. Add 1 cup each of white flour and whole wheat flour or enough to make a moderately stiff dough. Turn dough out onto a well−floured board and knead for about 10 minutes or until very smooth and elastic.

Transfer dough to a well−greased bowl, turn once, and let stand, covered, in a warm place away from drafts for about 1 1/2 hours, or until doubled in bulk.

Punch dough down, turn out onto a floured board, and form into a ball. Let dough stand covered for 10 minutes.

Shape dough into a loaf and put into a well−greased loaf pan. Let dough stand, covered, until doubled in bulk (about 45 minutes). Bake loaf at 375 degrees F for 40 to 45 minutes, or until golden brown and sounds hollow when tapped.

Turn loaf out onto a wire rack and let it cool. Makes 1 loaf.