Honey and eggs give this whole wheat bread a fine texture and a rich, nutty flavor. Baked in a loaf, it is excellent for sandwiches and toasting, and when shaped into dinner rolls, the crust turns crispy and appealing.

Preparation time:   35 min Baking time:   15 to 20 min. for rolls or 40 to 45 min. for loaves Oven temp:    375 degrees F

For 2 loaves or dozen rolls you will need: 1 pkg. active dry yeast 1 1/2 cups warm water(105 degrees F to 115 degrees F) 2 eggs 1/4 cup honey 2 tsp. salt 1/4 cup lard, melted 2 cups whole wheat flour 4 to 4 1/2 cups all-purpose flour

 

1. Dissolve yeast in the water in a large mixing bowl. Let stand 5 min. 2. Stir in eggs, honey, salt, and cooled, melted lard. 3. Add the whole wheat flour. Stir well. 4. Add all-purpose flour gradually, beating to make a smooth, lumpfree batter. Continue adding flour until stiff dough forms. 5. Turn out onto lightly floured board and knead for 10 min. Place dough into bowl to rise. Cover lightly with plastic wrap. Let rise in warm place (85 degrees F) until doubled, 1 to 1 1/2 hrs. 6. Turn dough out onto oiled board. Shape into 2 loaves or 24 dinner rolls. Place loaves into lightly greased pans, or rolls onto lightly greased sheets. Let rise until doubled. Bake at 375 degrees F: 40 to 45 min for loaves, 15 to 20 min for dinner rolls. Tips: Be especially careful not to kill yeast with water hotter than 115 degrees F. If in doubt, use a thermometer to check.