NO-KNEAD WHOLE WHEAT BREAD

An electric mixer does the work in this recipe.

1 package active dry yeast
1 1/4 cups warm water, 105 to 115 degrees F
2 tablespoons honey, brown sugar or molasses
2 tablespoons shortening
2 teaspoons salt*
2 cups whole wheat flour
1 cup all-purpose flour
Margarine, butter or shortening, melted

Dissolve yeast in warm water in large bowl. Add sugar, shortening, salt, all-purpose flour and 1/2 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. Flour hands and smooth and pat batter in greased loaf pan, either 9-by-5-by-3 inches or 81/2-by-41/2-by-21/2 inches. Cover and let rise until double, about 40 minutes.

Preheat oven to 375 degrees 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.

Makes 1 loaf
Source: General Mills, Inc.