Heavenly Honey Wheat Bread

Fresh from the oven!!

Not to long ago I mentioned the wheat bread I have been baking. Oh my goodness, soooo good! It even beats out the white bread. I have been baking two loaves (one recipe worth) on Sunday and we have been using this instead of store bought. It works great for toast, sandwiches, and snacks. That's our main problem, we just snack on it all day.lol  Well anyway, here is the recipe-

This recipe makes 2 loaves

Ingredients:

1. 3 cups whole wheat flour
2. 1/3 cup honey
3. 1/4 cup shortening
4. 1 tablespoon salt
5. 2 packages of regular or quick active dry yeast ( or 4 1/2 tsp)
6. 2 1/4 cups very warm water
7. 3-4 cups all purpose or bread flour
8. 1-2 tablespoons butter, melted

Instructions:

1. Mix whole wheat flour, honey, shortening, salt, and yeast in a large bowl.
2. Add very warm water and beat with electric mixer on low for 1 minute, then medium for 1 minute.
3. Stir in white flour 1 cup at a time until the dough is easy to handle.
4. Place dough on floured surface and knead for about 10 minutes or until dough is smooth and springy.
5. Grease a large bowl and roll dough around to coat, cover lightly with plastic wrap, let rest until doubled in size. Aprox. 1 hour
6. Gently punch down dough, divide in two. Take one half of the dough and roll out into a rectangle (about 18'' X 9''). Starting at a short end begin to roll up the dough, pinching at each roll to help secure it. Once it is rolled use the side of your hand (karate chop style) on each end of the loaf to seal. Tuck the ends under the loaf and pinch to hold it together. Repeat with second loaf.
7. Grease two loaf pans with shortening on sides and bottom.
8. Place formed loaves in pans and brush with butter, cover loosely with plastic wrap.
9. Let rise for aprox. 50 minutes, until doubled.
10. Remove plastic and bake at 375 degrees for 40-45 minutes, until golden brown and sounds hallow when tapped.
11. Immediately remove from pan to cool and brush with more butter.

Tips:

• If using self rising flour decrease salt to 1 tsp
• You don't have to roll and shape the dough as stated above, you could just make a loaf shape and plop it in there. However, in my experience the rolling and pinching makes the best shaped loaf.
• Store loaves in freezer bags. If you put them in the bags while they are still a tiny bit warm it will help keep them soft.
• You can freeze one loaf and thaw on the counter when needed, its almost as great as fresh baked.