2 pkg. active dry yeast
1/2 c. warm water (105-115 degrees)
1/3 c. honey
1/4 c. shortening
1 tbsp. salt
1 3/4 c. warm water
3 c. whole wheat flour
3-4 c. all-purpose flour
butter, softened

Dissolve yeast in 1/2 cup warm water in large mixing bowl. Stir in honey, shortening, salt, 1 3/4 cup warm water and the whole wheat flour. Beat until smooth. Mix in enough all-purpose 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. (Dough is ready if indentation remains when touched.)

Punch down dough; divide into halves. Flatten each half with hands or rolling pin into rectangle, 18x9 inches. Fold crosswise into thirds, overlapping the sides. Roll up tightly, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal; fold end under loaf.

Place loaf seam side down in 2 greased baking pans, 9x5x3 or 8 1/2 x 4 1/2 x 2 inches. Brush with butter; sprinkle with whole wheat flour or crushed oats if desired. Let rise until double, about 1 hour. Heat oven to 375 degrees. Bake until loaves are deep golden brown and sound hollow when tapped, 40-45 minutes. Remove from pans; cool on wire rack. Makes 2 loaves.