2 pkgs. active dry yeast
1/2 c. very warm water
1 3/4 c. warm water
3 tbsp. sugar
1 tbsp. honey
1 tbsp. salt
2 tbsp. vegetable shortening
2 c. whole wheat flour
4-5 c. unsifted all purpose flour

Sprinkle yeast over the very warm water in a large bowl; stir to dissolve. (Very warm water should feel comfortably warm when dropped on wrist.) Add the warm water, then the sugar, honey, salt and shortening. Stir in the whole wheat flour, then the all purpose flour, about 2 cups at a time. When the mixture gets too stiff to stir, dump it onto a floured surface and work the rest of the flour in with your hands. (This takes about another 5 minutes.) Knead the dough for 10 minutes by folding as necessary while kneading to keep the dough from sticking to your hands. (Don't worry about getting the right texture; if you just fold the dough over and press it down for 10 minutes it will be perfect.) After kneading, place dough in a big bowl, cover it with a clean cloth and let it rise.

Up to this point you have invested only about 25 minutes in your bread. The bread will rise to double its size at normal temperature in about 1 to 1 1/2 hours. When the dough has doubled its size, punch it down and shape it into loaves.

After the dough is punched down, divide it into 2 pieces and shape it into loaves. Then generously grease 2 (9"x5"x3") or 2 (8 1/2" x 4 1/2" x 2 1/2") pans and place the loaves in the pans. Cover the loaves with a clean cloth and let them rise for 45 minutes until double in size.

Bake the loaves in a hot oven, 400 degrees, for 40 minutes. When the loaves are nice and brown, remove them from the pans and brush the tops with soft butter.