Put in all of the ingredients, and knead for 20 minutes with a dough kneader.
Roll it into a ball and let rise for the first time. When the dough has doubled in size,check the dough with a finger by poking a hole in it. If the hole remains, it's ready.
Deflate the dough, and form it into two balls. Let rest for 10 minutes.
Re-roll the balls into nice shapes, and place them seam-side down in the pan greased with shortening.
Grease the underside of the cover with shortening as well.
Let rise for the second time for 30~40 minutes. Cover it with the lid.
Bake at 200°C for 25~30 minutes.
Put on two pairs of cotton work gloves, hit the pan and then remove the bread, and lay it on it's side to cool.
This white line is a sign that it's tasty.
Story Behind this Recipe
I thought this up because I wanted to make some delicious sandwich bread.
This time I want to leave the taste of the whole wheat flour intact, so I am using shortening, which is unflavored and unscented. It seems that it is also good to use shortening to grease the pan. If the dough starts to overflow during the second rising, gently press it down and cover with the lid.