No-Knead Whole Wheat Bread

Description
High altitude directions (over 3500 feet): Not recommended for use.

Ingredients

 * 1 pack active dry yeast
 * 1¼ 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

 * 1) Dissolve yeast in warm water in large bowl.
 * 2) Add sugar, shortening, salt, all-purpose flour and ½ cup of the whole wheat flour.
 * 3) Beat on low speed, scraping bowl constantly, 30 seconds.
 * 4) Beat on medium speed, scraping bowl occasionally, 2 minutes (or beat 300 vigorous strokes by hand).
 * 5) Stir in remaining whole wheat flour until smooth.
 * 6) Scrape batter from side of bowl.
 * 7) Cover and let rise in warm place until almost double, 40 to 45 minutes.
 * 8) Stir down batter by beating about 25 strokes.
 * 9) Smooth and pat batter in greased loaf pan, 9x5x3 or 8½x4½x2½ inches, with floured hand.
 * 10) Cover and let rise until double, about 40 minutes.
 * 11) Heat oven to 375 °F.
 * 12) Bake until loaf sounds hollow when tapped, 45 to 50 minutes.
 * 13) Brush top with margarine.
 * 14) Remove loaf from pan; cool on wire rack.