honey bread SFM flour

My favorite recipe is Honey Whole Wheat Bread. I use the same dough for hamburger buns. Using the Sunrise Flour Mill flours have elevated this recipe. 

Ingredients 

2 packages active dry yeast (I use rapid-rise)

1/2 cup warm water (this is for the yeast)

1/3 cup honey

1 tablespoon Kosher salt (larger grains result in less salty flavor)

1/4 cup Crisco shortening (not butter flavored)

1 3/4 cups very hot water (this is for the honey mixture)

3 cups whole wheat flour

3 to 4 cups white bread flour 

Directions: 

Dissolve yeast in 1/2 cup water. Mix honey, salt, shortening, 1 3/4 cup hot water and cool to lukewarm. (I have the water hot enough to melt the shortening, then let it cool to lukewarm or you'll kill the yeast.) Mix yeast and honey mixtures together. Add whole wheat flour a cup at a time and mix well. Add enough white flour to make dough easy to handle, usually 3 1/2 cups or so. Knead 10 minutes by hand until the dough is smooth and not sticky. Let rise in a greased bowl, covered, until doubled in size, or about 1 1/2 hours. Punch dough down and form into two loaves. Grease loaf pans, cover, allow to rise until doubled in size, about 1 hour. Bake 40-45 minutes in 375 degree oven. May brush with butter if you want a shiny crust. Cool on rack. It freezes well. When I use the recipe for buns, I bake them 10 minutes at 400 degrees.