Ingredients:

• 1 T. dry yeast
• 1 T. shortening
• 1 C. warm water
• 1 C. hot milk
• 1/4 C. honey
• 3 C. whole wheat flour
• 1 T. salt
• 1 or 2 C. white flour

Preparation

Soften yeast in 1 cup warm water; set aside to proof. Combine honey, salt, shortening, hot milk and whole wheat flour in a large bowl and blend. Add yeast mixture; blend again. Add 1 to 2 cups white flour and knead for about 10 minutes. Form into loaves and put into greased 4 1/2"x 8 1/2" pans. Cover and let rise until double in bulk. Bake at 400° for 20 minutes; reduce heat to 350° and bake 15 more minutes. When bread tests done, cool on wire racks. For variations on flavor and texture, substitute up to 1 cup flour with wheat germ, soy flour, rye flour, or other ground grains. Also for finer texture of bread, use an extra 1 or 2 raises in a bowl before forming loaves. 1 cup water plus 1/3 cup instant dry milk can be used instead of milk. Makes 2 loaves.