2 packages active dry yeast
1 cup warm water (105-115 deg. F)
1 cup warm 1% milk (105-115 deg F)
1/3 cup honey
5 1/4-5 1/2 cups whole wheat flour, divided
2 large eggs
3 teaspoons salt
1/4 cup vegetable shortening
In a large mixing bowl, dissolve yeast in warm water. Beat in warm milk, honey, 3 cups flour and eggs. Beat 3 minutes on medium speed. Cover bowl and let mixture rest 20 minutes.
Mix in salt and enough remaining flour to make a soft dough. If using a dough hook, add shortening and knead 10-12 minutes. If kneading by hand, knead 10-12 minutes, gradually kneading in the shortening until dough is smooth and elastic.
Place dough in a lightly greased bowl, turning to grease the top. Let rise until doubled.
Punch dough down; divide in half. Let dough rest 10 minutes while greasing two 9 x 5 -inch pans. Shape loaves by rolling each half into a 14 x 7-inch rectangle. Starting with the short side, roll up tightly, pinching edges and ends to seal. Place pans, cover with a damp cloth and let rise until doubled.
Bake in a preheated 375 degrees F oven for 25-30 minutes or until done Loosely cover bread with foil the last 5 minutes to prevent over-browning. Remove from pans and cool on wire racks. Makes 2 loaves, 16 slices each.
Nutritional Analysis: One slice provides 104 calories, 4 g protein, 18 g carbohydrates, 2 g fat, 13.6 mg cholesterol, 2.6 g dietary fiber, 19 mg calcium, 110 mg potassium and 155 mg sodium.
Recipe courtesy of Kansas Wheat