2 pkgs. active dry yeast
1/2 c. warm water
1/3 c. honey
1 tbsp. salt
1/4 c. shortening
1 3/4 c. warm water
6-7 c. whole wheat flour
Soft butter

Dissolve yeast in 1/2 cup warm water. Stir in honey, salt, shortening, 1 3/4 cup warm water, and 3 1/2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

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

Grease 2 loaf pans, 9 x 5 x 3 or 8 1/2 x 4 1/2 x 2 1/2. Punch down dough; divide in half. Roll each half into rectangle, 18 x 9. Roll up, beginning at short side. With side of hand, press each end to seal. Fold ends under loaf. Place each, seam side down, in loaf pan. Cover; let rise about 1 hour or until double.

Heat oven to 375 degrees. Place loaves on low rack so that tops of pans are in center of oven. Pans should not touch each other or side of oven. Bake 40-45 minutes or until deep golden brown and loaves sound hollow when tapped. Remove from pans. Brush loaves with soft butter; cool on wire rack. Yield: 2 loaves.