3 1/2 to 4 c. all-purpose flour
2 1/2 c. whole wheat flour
2 pkg. Red Star dry yeast OR quick-rise yeast
1 tbsp. salt
1 c. milk
1 c. water
1/2 c. honey
3 tbsp. shortening
1 egg

In large mixer bowl, combine 2 cup all-flour flour, 1 cup whole wheat flour, yeast and salt, mix well. In saucepan, heat milk, water, honey and shortening until very warm (120-130 degrees) shortening does not need to melt. Add to flour mixture. Add egg. Blend at low speed until moistened, beat 3 minutes. At medium speed. By hand, gradually stir in remaining whole wheat flour and enough remaining all-purpose flour to make a firm dough. Knead on floured surface 5 to 8 minutes. Place in greased bowl turning to grease top. Cover, let rise in warm place until double, about 1 hour (30 minutes for quick-rise yeast).

Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9x5 or 8x4 inch bread pans. Cover, let rise in place until double for 35 to 40 minutes (15 to 20 minutes for quick rice yeast). Bake at 375 degrees for 35 to 40 minutes until golden brown. Remove from pans. Cool.