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1
In large mixer bowl, combine 2 c. all-flour flour, 1 c. whole wheat flour, yeast and salt, mix well.
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2
In saucepan, heat lowfat milk, water, honey and shortening till very hot (120-130 degrees) shortening does not need to heat.
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3
Add in to flour mix.
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4
Add in egg.
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5
Blend at low speed till moistened, beat 3 min.
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6
At medium speed.
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7
By hand, gradually stir in remaining whole wheat flour and sufficient remaining all-purpose flour to make a hard dough.
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8
Knead on floured surface 5 to 8 min.
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9
Place in greased bowl turning to grease top.
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10
Cover, let rise in hot place till double, about 1 hour (30 min for quick-rise yeast).
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11
Punch down dough.
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12
Divide into 2 parts.
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13
On lightly floured surface, roll or possibly pat each half to a 14x7-inch rectangle.
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14
Starting with shorter side, roll up tightly, pressing dough into roll with each turn.
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15
Healthy pinch edges and ends to seal.
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16
Place in greased 9x5 or possibly 8x4 inch bread pans.
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17
Cover, let rise in place till double for 35 to 40 min (15 to 20 min for quick rice yeast).
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18
Bake at 375 degrees for 35 to 40 min till golden.
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19
Remove from pans.
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20
Cold.
