3 c. stone ground whole wheat flour
1/3 c.honey
1/4 c. shortening
1 tbsp. salt
2 pkgs. active dry yeast
2 1/4 c. very warm water (120-130 degrees)
3 to 4 c. unbleached flour

Mix whole wheat flour, honey, shortening, salt, and yeast in bowl; add warm water. Beat on low speed, scraping bowl frequently, 1 minute. Beat on medium speed, scraping bowl frequently, 1 minute. Stir in unbleached flour, 1 cup at a time, to make dough easy to handle. Turn dough onto board. Knead 10 minutes. Place in greased bowl. Cover and let rise until double (40-60 minutes).

Punch down dough, divide in halves. Let rest 5 minutes. Shape into 2 loaves. Place loaves in 2 greased loaf pans 9 x 5 x 3 inches. Brush loaves lightly with butter and sprinkle with whole wheat flour or crushed rolled oats. Let rise until double (35-50 minutes). Heat oven to 375 degrees. Place loaves on low rack so that tops are in center of oven. Bake until deep golden brown and sound hollow when tapped, about 40-45 minutes.