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1
Dissolve yeast in 1/2 c. warm water in large mixing bowl. Stir in honey, shortening, salt, 1 3/4 c. warm water and the whole wheat flour.
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2
Beat until smooth.
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3
Mix in enough all purpose flour to make dough easy to handle.
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4
Turn dough on lightly-floured surface and knead until smooth and elastic (about 10 minutes). Place in greased bowl; turn greased side up; cover and let rise in warm place until dough doubles (about 1 hour).
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5
Dough is ready if indentation remains when touched.
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6
Punch down dough; divide into halves.
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7
Flatten each half with hands or rolling pin into rectangle 18 X 9 inches.
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8
Fold crosswise into thirds, overlapping the 2 sides.
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9
Roll up lightly, beginning at one of the open ends. Press with thumbs to seal after each turn.
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10
Punch edge firmly to seal.
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11
Press each end with sides of hand to seal.
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12
Fold ends under loaf.
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13
Place loaves, seam-sides down, in 2 greased loaf pans (9 X 5 or 8 1/2 X 4 1/2).
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14
Brush with margarine; sprinkle whole wheat flour or crushed oats if desired.
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15
Let rise until double (about 1 hour).
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16
Heat oven to 375u00b0.
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17
Bake until loaves are deep golden brown and sound hollow when tapped (40 to 45 minutes).
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18
Remove from pans; cool on wire rack.
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19
2 loaves.
