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1
Place the lukewarm water in a small bowl and sprinkle the yeast over the surface. Let it sit for 5 minutes.
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2
Meanwhile, combine the hot water, honey, shortening and salt in a large bowl, stirring until the honey and shortening have melted. Let cool until lukewarm, then add the yeast mixture, 1 1/2 cups of the whole-wheat flour and 1 cup of the sifted unbleached all-purposevflour; beat until well combined.
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3
Add the remaining cup of sifted flour and enough of the remaining whole-wheat flour to make a moderately stiff dough.
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4
Generously flour a work surface; turn the dough out onto it and knead for about 10 minutes or until the dough is very smooth and elastic.
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5
Transfer the dough to a well-greased bowl, turn once and let it stand, covered, in a warm place away from drafts for 1 to 1/2 hours (depending on how warm your kitchen is) or until doubled in bulk. Punch down the dough.
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6
Use a little shortening to grease a large bowl, then transfer the dough to it. Cover and let stand in a warm place away from drafts for 1 1/2 hours, or until the dough has doubled in bulk.
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7
Punch down the dough and turn it out onto a newly floured surface; form into a ball. Cover and let the dough rest for 10 minutes.
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8
Use oil or butter to generously grease a standard-size loaf pan.
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9
Shape the dough into a loaf and place it in the prepared loaf pan. Cover and let it rest for 30 to 45 minutes, until doubled in bulk.
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10
When ready to bake, preheat the oven to 375 degrees.
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11
Bake the loaf for 35 to 45 minutes (start checking after 35 minutes) or until golden brown; it should sound hollow when tapped.
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12
Remove the loaf from the pan and place it on a wire rack to cool almost completely before serving.
