Servings: 32
Prep Time: 1 Hr. 45 Min.
Cook Time: 25 Min.

+ 2 pkgs. active dry yeast
+ 1 c. warm water (105-115°F)
+ 1 c. warm 1% milk (105-115°F)
+ 1/3 c. honey
+ 5 1/4 - 5 1/2 c. whole wheat flour, divided
+ 2 large eggs
+ 3 tsp. salt
+ 1/4 c. vegetable shortening

1. 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.
2. 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.
3. Place dough in a lightly greased bowl, turning to grease the top. Let rise until doubled.
4. 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-in. 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.
5. Bake in a preheated 375°F oven for 25-30 minutes or until done. Loosely cover bread with foil the last 5 minutes to prevent overbrowning. Remove from pans and cool on wire racks.

Makes 2 loaves, 16 slices each.

* Recipe courtesy of Kansas Wheat (kswheat.com)

Calories: 104;   Total Fat: 2g;   Cholesterol: 13mg;   Total Carbs: 18g;   Fiber: 3g;   Protein: 4g;   Sodium: 155mg;