Homemade Whole Wheat Bread

Homemade bread is really the best.  I'm reminded of this every time I go to Minnesota and have some of my grandpa's bread.  After being there this summer, I have resolved to exclusively make my own bread (or at least give it a go).  Not only does it taste great, it's free of all those preservatives you can't pronounce, sugar, and even dairy, if you so desire.  I made a couple loaves for the family last week, and I made a couple loaves for me to take off to college yesterday.  (I have sliced and frozen these loaves because I do not go through bread by myself that fast.  This way, when I need some bread, I can just get a slice or two out of the freezer and pop it in the toaster on the setting you use on frozen waffles and things.  I think it's brilliant.  We'll see how well it really works.)

Whole Wheat Bread

Ingredients:

2  cakes yeast (or 4 1/2 tsp)

1 1/2  cups lukewarm water

3/4  cup milk (I know that soy milk works too!)

1/2  cup pure honey (I like to use "local" honey)

1  TBSP salt

1/3  cup shortening

3 3/4  cup whole wheat flour

3 1/4  cup white flour (I like unbleached)  

Directions: 

Dissolve yeast in water in your mixing bowl.  Scald milk in small saucepan.  Stir in honey, salt and shortening; let cool and add to yeast mixture.  Add whole wheat flour to the mixing bowl; beat until well mixed.  Gradually add white flour to mixing bowl.  (About 2 cups in, I switch to the dough hook on the KitchenAid stand mixer.  Then I slowly add in a third cup.  I haven't needed the entire 3 1/4 cups yet.)  The dough should become more smooth, but not too dry.  Knead (or let your mixer knead) until the dough is elastic.  Place dough in greased bowl.  (I just spray my mixing bowl with the Crisco spray stuff when I flip the top up to remove the dough hook.)  Spray the top of the dough with what you used to grease the bowl.  Cover and let rise in a warm place until doubled.  Punch down and let it rest for 10 minutes.  Preheat the oven to 375.  Shape into 2 loaves and place in greased pans.  Let rise again until almost doubled.  Bake for about 30 to 45 minutes.  Remove from pans and cool on wire rack.  Each loaf will get you about 16 good slices.  Enjoy!