Whole Wheat Bread

2 packages dry yeast
1/4 C warm water
3/4 C brown sugar
3 tsp salt
1/2 C shortening
2 1/4 C boiled water
3 C whole wheat flour
5 C unbleached white flour

Dissolve yeast in 1/4 C warm water. Meanwhile, combine sugar, salt, shortening & boiled water; allow to cool to lukewarm. In a separate bowl, mix whole wheat & white flours. When liquid is cooled, add 3 C of the blended flours & beat with electric beater for 2 minutes. Add dissolved yeast & beat another 2 minutes. Add remaining flour 1 C at a time & beat with wooden spoon,. Turn out onto floured surface & knead in as much flour as needed until stiff enough, about 10 minutes. Place in greased bowl, cover & let rise until double in bulk, about 1 hour.

Punch down dough & divide into 2 equal parts. Knead lightly & let rest 10 minutes. Form into loaves & place in greased loaf pans. Cover & let rise until double. Preheat oven to 375 degrees. Bake 10 minutes. Lower temperature to 350 degrees & continue baking 27 more minutes.

Yield: 2 large loaves.