Preparation:
Dissolve yeast in lukewarm water. Scald milk and pour into large bowl. Add
salt, honey and shortening to scalded milk. Stir until honey dissolves.
When milk mixture has cooled to lukewarm, add yeast mixture. Gradually add
whole wheat flour. Stir well after each addition as whole wheat flour
absorbs water slowly. When dough is stiff enough to handle, turn it onto a
floured board and knead thoroughly, gradually adding remainder of flour.
Place dough in greased bowl and let rise in warm place 2-3 hours or until
doubled in bulk. Punch down and shape into 2 loaves. Place in non-stick
9x5-inch loaf pans and allow to rise until almost doubled, about 2 hours,
still keeping dough warm. Bake at 325 degrees F. for 1 1/2 hours, or until
loaves sound hollow when tapped with fingers. Remove from pans and cool on
wire rack. |
