Honey Whole Wheat Bread

This is my favorite homemade whole wheat bread:

Honey Wheat Bread

1 packet active dry yeast (2 1/4 teaspoons--though I usually do about 3 teaspoons)
2 cups warm water
1/3 cup honey or molasses (I use molasses)
2 tablespoons soft shortening (I use butter)
2 teaspoons salt
5 1/2 to 6 cups whole wheat flour (I use about 5 scant cups)

In a mixing bowl place ingredients in order given, except the flour. Add flour gradually to make a stiff dough. Knead on a well-floured surface until smooth and satiny (8-10 minutes). Place in greased bowl (I use Pam). Cover; let rise in warm place until doubled (1 1/2 to 2 hours).

Divide in half; shape into balls. Cover with bowl; let rest 15 minutes. Shape into loaves. Place into well-greased (Pam) 9 X 5 or 8 X 4-inch pans. Cover and let rise until light and double (about 1 hour).

Bake at 375 degrees F for 30 to 35 minutes or until a deep, golden brown. Remove from pans and let cool on wire racks.

Granola

Mary's Granola

In HUGE bowl combine:

12 c. oats
1 T. cinnamon
4 c. “goodies”– nuts, raisins, sunflower seeds, coconut, and dried fruit all work well. (I usually use a combo of pecans, walnuts and almonds.)

Mix well.

In glass measuring cup pour:

1 c. canola oil
1 c. honey (I have used maple syrup before and it adds a nice flavor.)

Zap oil and honey in microwave for a couple minutes, until hot.

Pour over dry ingredients. Mix well.

Spread onto 2 or 3 large greased (I use Pam) cookie sheets and bake at 325 degrees F till light to medium brown, 15-25 minutes.

Cool and store in sealed plastic containers or ziplocks.