Ingredients:

1/3 cup honey	¼ cup shortening
1 tablespoon salt	2 packages regular or quick-acting active dry yeast
3 to 4 cups all-purpose* or unbleached flour	3 cups stone-ground whole wheat or graham flour
Margarine or butter, melted	2 ¼ cups very warm water (120° to 130°)

Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.

Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. (Dough is ready if indentation remains when touched.)

Grease 2 loaf pans, 9 x 5 x 3 or 8½ x 4½ x 2½ inches.

Punch down dough and divide in half. Flatten dough for each loaf with hands or rolling pin into a rectangle, 18 x 9 inches. Fold crosswise into thirds, overlapping the two sides. Flatten or roll into square, 9 x 9 inches. Roll dough tightly, beginning at one of the open (unfolded) ends, to form a loaf. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan.

Brush loaves lightly with margarine.

Cover and let rise 35 to 50 minutes or until double.

Place oven rack in low position so that tops of pans will be in center of oven. Heat oven to 375°. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. Cool on wire rack.

2 LOAVES (16 SLICES EACH);
115 CALORIES PER SLICE.

*If using self-rising flour, decrease salt to 1 teaspoon.

LOW-SALT HONEY-WHOLE WHEAT BREAD: Decrease honey to ¼ cup and salt to 1 teaspoon. Substitute vegetable oil for the shortening. Each rising time will be 10 to 15 minutes shorter.
115 CALORIES PER SLICE.