3 3/4 - 4 3/4 c. flour
2 1/2 c. stone ground whole wheat flour
2 pkgs. dry yeast
1 tbsp. salt
1/3 c. honey
3 tbsp. softened shortening or butter
2 1/2 c. hot water
Cooking oil

Combine 2 cups flour, undissolved yeast and salt in large bowl. Stir well to blend. Add honey, butter and hot tap water. Beat at high speed for 2 minutes. Scrape bowl occasionally. Add 1 cup flour and 1/2 cup whole wheat flour. Beat at high speed for 1 minute or until thick and elastic. Stir in remaining cups of whole wheat flour with wooden spoon. Then, gradually stir in enough remaining flour to make a soft dough which leaves the sides of the bowl.

Turn out onto floured board. Knead 5 to 10 minutes or until dough is smooth and elastic. Cover with plastic wrap, then towel. Let rest 20 minutes. Punch dough down. Divide dough in half. Shape each half into a round loaf about 8" in diameter and flatten slightly or roll each half into a 15" x 8" rectangle. Roll up tightly beginning with 15" side. Seal lengthwise edge and ends well. Tuck ends under and taper by rolling gently between hands.

Place on greased baking sheet. Brush lightly with oil. Cover baking sheets loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake; let stand at room temperature 10 minutes. Cut 6 slashes about 1/4" deep, spoke fashion, in tops of round loaves or slash tops of long loaves diagonally in "V" shaped design.

Bake at 400 degrees for 30 to 40 minutes, or until done. Cover loosely with foil last 5 to 10 minutes if crust begins to over brown. Remove from baking sheets and cool on racks. Brush tops with butter for a softer crust.

Recipe can be prepared in 2 sections. 1. Prepare dough. 2. Later bake.