No-Knead Whole Wheat Bread

Ingredients

 * 1 pack active dry yeast
 * 1 1/4 cup warm water
 * 2 tbsp honey
 * 2 tbsp shortening
 * 2 tsp salt
 * 2 cup gold medal whole wheat flour
 * 1 cup gold medal all-purpose flour
 * margarine

Directions
Dissolve yeast in warm water in large bowl. Add sugar, shortening, salt, all-purpose flour and ½ cup of the whole wheat flour. Beat on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes (or beat 300 vigorous strokes by hand). Stir in remaining whole wheat flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place until almost double, 40 to 45 minutes. Stir down batter by beating about 25 strokes. Smooth and pat batter in greased loaf pan, 9 x 5 x 3 or 8 ½ x 4 ½ x 2 ½ inches, with floured hand. Cover and let rise until double, about 40 minutes. Heat oven to 375 °F. Bake until loaf sounds hollow when tapped, 45 to 50 minutes. Brush top with margarine. Remove loaf from pan; cool on wire rack. *If using self-rising flour, decrease salt to 1 teaspoon. High altitude directions (over 3500°Feet): Not recommended for use.