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1
Mix whole wheat flour, 1/3 c. honey, shortening, salt and yeast in 4-qt bowl; add in hot water.
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2
Beat on low speed, scraping bowl frequently, 1 minute.
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3
Repeat, mixing on medium speed for 1 minute.
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4
Stir in sufficient flour, 1 c. at a time, to make dough easy to handle.
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5
Turn dough onto lightly floured surface; knead till smooth and elastic, about 10 min.
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6
Place in greased 2 1/2 qt bowl; turn greased side up.
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7
Cover and let rise in hot place till double, 40 to 60 min.
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8
(Dough is ready if indentation remains when touched).
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9
Punch down dough; divide into halves.
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10
Let rest 5 min.
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11
Flatten each half with hands or possibly rolling pin into rectangle, 18 x 9 inches on lightly floured surface.
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12
(If dough shrinks, gently stretch into rectangle).
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13
Fold 9 inch sides crosswise into thirds, overlapping sides.
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14
Roll up tightly toward you, beginning at open end.
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15
Healthy pinch edge of dough into roll to seal well.
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16
Press each end with side of hand to seal; fold ends under loaf.
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17
Place loaves, seam sides down, in 2 greased loaf pans, 9 x 5 x 3 inches Or possibly 8 1/2 x 4 1/2 x 2 1/2 inches.
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18
brush loaves lightly with butter and sprinkle with crushed oats or possibly whole wheat flour if you like.
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19
Let rise till double, 35 to 50 min.
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20
Use a slightly sharp knife to cut a 3/4 inch slit down the middle of the loaf (longwise).
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21
Pour in melted butter mixed with rest of honey.
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22
Bake at 375 degrees on low rack so which bread tops are in center of oven, 40-45 min.
