Honey Whole Wheat Bread

3 cups stone-ground organic whole wheat flour or regular whole wheat flour
1/3 cup honey
¼ cup shortening
1 tablespoon salt (I use sea salt)
2 packages regular or quick-acting active dry yeast
2 ¼ cups very warm water (120-130 degrees)
3 to 4 cups organic unbleached white flour or all purpose flour
Melted Butter

Mix whole wheat flour, honey, shortening, salt and yeast in a large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 min, 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 minutes or until double. (Dough is ready if indentation remains when touched.) Grease 2 loaf pans. Punch down dough and divide in half. Flatten dough for each loaf with hands or rolling pin into a rectangle. (18 x 9 inches) Fold crosswise into thirds, overlapping the two sides. Flatten or roll into square (9 x 9 inches) Roll dough tightly, beginning at one of the open (unfolded) ends, to form loaf. 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 butter. Cover and let rise 35-50 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 degrees. Bake 40-45 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. Cool on wire rack.

Yields 2 loaves (16 slices each); 115 calories per slice

Low Salt Honey Whole Wheat Bread:
Decrease honey to ¼ cup and salt to 1 teaspoon. Substitute vegetable oil for shortening. Each rising time will to 10-15 minutes shorter.

Yields 2 loaves (16 slices each) 115 calories per slice.

***I make the low salt honey whole wheat bread and use the organic ingredients. This is such a yummy recipe--a friend shared it with me. Thanks Alice!
****This is the complete directions. After making this bread a time or two it goes really fast. I actually just wrote out a short-hand version of the directions and that is what I use now.