Whole Wheat Bread

My family didn't eat home-made bread very often because it was so much easier to buy it. But when someone did make it we loved to eat it fresh out of the oven smothered with warm butter and honey. There's something just so satisfying about the taste of homemade bread with butter and honey. Yum! 
This particular recipe can be made with all whole-wheat flour which is awesome because it has so many more nutrients and is much better for your digestion! However, using all whole-wheat flour can make the bread more coarse and dense. If you want softer, lighter dough, try adding a couple tablespoons of vital wheat gluten, dough enhancer, or both to improve the texture.

Whole Wheat Bread

Put in dough maker:
3 Tlb. yeast
6 cups water
1/2 C. honey
about 2 C. whole wheat flour
Turn on mixer for 1 minute. May use all whole wheat or 1/2 whole and 1/2 white.

Add:
More flour (approx. 2 cups)
2/3 cups shortening
2 eggs (room temp)
2 Tlb. salt
More flour
Mix about 8 minutes. Add flour to make thick dough but not dry. Grease pans. Pour spot of cooking oil on table. Spread. Put dough on oiled spot. Break into 6 portions. Shape each portion into loaf. Put in pan. Let rise till double in bulk. Bake 375 for 30-35 minutes. Remove from pans. Cool.