3 c. stone-ground whole wheat or graham flour
2/3 c. honey
1/4 c. shortening
1 tbsp. salt
2 pkgs. reg. or quick- acting active dry yeast
2 1/4 c. very warm water (120-130 degrees)
3 to 4 c. all-purpose or unbleached flour
1/4 c. butter

Mix whole wheat flour, 1/3 cup honey, shortening, salt and yeast in 4-quart bowl; add warm water. Beat on low speed, scraping bowl frequently, 1 minute. Repeat, mixing on medium speed for 1 minute. Stir in enough flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.

Place in greased 2 1/2 quart bowl; turn greased side up. Cover and let rise in warm place until double, 40 to 60 minutes. (Dough is ready if indentation remains when touched). Punch down dough; divide into halves. Let rest 5 minutes.

Flatten each half with hands or rolling pin into rectangle, 18 x 9 inches on lightly floured surface. (If dough shrinks, gently stretch into rectangle). Fold 9 inch sides crosswise into thirds, overlapping sides. Roll up tightly toward you, beginning at open end. Pinch edge of dough into roll to seal well. Press each end with side of hand to seal; fold ends under loaf.

Place loaves, seam sides down, in 2 greased loaf pans, 9 x 5 x 3 inches OR 8 1/2 x 4 1/2 x 2 1/2 inches. brush loaves lightly with butter and sprinkle with crushed oats or whole wheat flour if desired. Let rise until double, 35 to 50 minutes.

Use a slightly sharp knife to cut a 3/4 inch slit down the middle of the loaf (longwise). Pour in melted butter mixed with rest of honey. Bake at 375 degrees on low rack so that bread tops are in center of oven, 40-45 minutes.