Whole Wheat Bread II recipe

4 servings

1/3 cup shortening

1 cup hot water

1 cup packed brown sugar

3 (.25 ounce) packages active dry yeast

4 cups warm water (110 degrees F/45 degrees C)

4 tablespoons white sugar

4 teaspoons salt

6 cups bread flour

6 cups whole wheat flour

Dissolve brown sugar in 1 cup hot water.

Add shortening, and stir to melt.

Let cool.

In a large bowl, dissolve yeast in 4 cups warm water.

Add white sugar, salt, and bread flour.

Beat well.

Stir in shortening mixture.

Stir in enough whole wheat flour to make a stiff but not dry dough.

Turn out onto a lightly floured surface.

Knead until smooth and elastic.

Place in a large, well oiled bowl.

Cover, and allow to rise until dough doubles in bulk.

Divide dough into four equal parts.

Shape into loaves.

Place in greased, 9 x 5 inch pans, turning each loaf over in pan to grease top.

Allow to rise until dough doubles in bulk.

Bake at 350 degrees F (175 degrees C) for 35 minutes.

Let cool before slicing.