Whole Wheat Bread II

Ingridients

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

Directions

Prep 20 m

Cook 35 m

Ready In 2 h 25 m

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.