Jenner's Honey Whole Wheat Bread

My favorite wheat bread recipe is still this one by my mother in law. But that amazing recipe really needs a stand mixer to get a good knead on it (something I didn't own for most of my marriage). I used this recipe for years because it still yielded tasty results, but was easier for me to make by hand.

Let's Get Started!

Yields 1-2 loaves

Ingredients:

• 1/2 c. honey

• 1 1/2 tsp. salt

• 2 Tbsp. melted shortening

• 1 c. water

• 1 c. milk (warmed to room temperature)

• 1 Tbsp. yeast

• 4 cups whole wheat flour (preferably freshly ground white wheat or Wheat Montana's prairie gold. In Texas, I use King Arthur's wheat which works okay - just makes a dryer loaf)

Directions:

1. Combine honey, salt, melted shortening, water and milk together in large capacity mixer (like a Bosch or Kitchen Aid) OR in a large bowl if you don't have one of those.

2. In a separate bowl, mix yeast with 1 c. wheat flour

3. Add flour, yeast mixture to the water mixture. Blend until flour is wet.

4. Add remaining flour.

5. Let knead in mixer on low speed for 10 minutes (is ready when dough starts climbing the beaters / dough hook). If no mixer, knead on floured surface for 5-10 minutes until dough is smooth and elastic. I sometimes use white flour for the kneading process only,

6. Let rest, covered, for 10 minutes.

7. Divide into 1-2 loaves, depending on your pan size.

8. Shape dough and add to greased bread pans.

9. Preheat to 350 degrees

10. Let rise 30-40 minutes (should be risen to top of pan).

11. Bake 40 mins at 350.

12. Done when deep golden brown.