Serves: 2
Total Calories: 1,580

3 cups stone-ground whole wheat or graham flour
1/3 cup honey
1/4 cup shortening
1 tablespoon salt
2 packages active dry yeast
2 1/4 cups very warm water (120° to 130°)
3 to 4 cups all-purpose or bread flour
margarine or butter, melted, if desired

1. Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer 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.
2. 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 to 60 minutes or until double. Dough is ready if indentation remains when touched.
3. Grease bottoms and sides of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or
9 x 5 x 3 inches, with shortening.
4. Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18 x 9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll 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 in warm place 35 to 50 minutes or until double.
5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°.
6. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with margarine, cool.

1 SLICE: Calories 105 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 0mg Sodium 210mg Carbohydrates 21g (Dietary Fiber 2g) Protein 3g.

Nutritional Facts:

Serves: 2
Total Calories: 1,580
Calories from Fat: 220

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