2 pkgs. yeast
1 1/4 c. warm water
1 c. warm water
1/4 c. honey
1 tbsp. salt
3 tbsp. shortening
3 c. whole wheat flour
3 to 3 1/2 c. bread flour

Dissolve yeast in 1 1/4 cups warm water. Stir in 1 cup warm water, honey, salt, shortening and whole wheat flour. Beat until smooth. Mix in enough of the bread flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.

Punch down dough; divide into halves. Place each half on floured surface, and cover each half with inverted bowl. Let rest 15 to 20 minutes. Roll each half into rectangle, 18 x 9 inch. Fold into thirds. Roll dough into rectangle 13 x 8 inches, pressing out as many air bubbles as possible. Roll up tightly, beginning at 8 inch end. Pinch edge of dough into roll to seal well; press in ends of roll. Place loaves, seam sides down, in 2 greased loaf pans, 9 x 5 x 3 inches. Let rise until double, about 1 hour.

Heat oven to 425 degrees. Place loaves on low rack so that tops of pans are in center of oven. Bake until loaves are deep golden and sound hollow when tapped, 25 to 30 minutes. Immediately remove from pans and cool on wire racks.