Sharon Slota
Loraine Grether
Karn DeMilio Northrup
Victoria Serra Sherstad Konradsen


2 Packages Dry Yeast
1/2 Cup Warm Water
1 Cup Brown Sugar, Lightly Packed
2 Tablsp Salt
5 Cups Lukewarm Water
1/2 Cup Soft Shortening
7 Cups Whole Wheat Flour
8 Cups Sifted All-purpose Flour

Optional: 1/2 Cup Wheat Germ. It's good for you and tasty too!

Sprinkle yeast on 1/2 cup of water, stir to dissolve. In a large bowl: Dissolve the brown sugar and salt in the 5 cups of lukewarm water. I always run hot water in the bowl first, then pour it out to keep the water in the recipe warm. Add the shortening, whole wheat flour which has been stirred prior tdo measuring, and 1 cup of flour and the yeast mixture. Beat thoroughly to mix well.

Stir in 6 cups of white flour (reserving the one cup for the board) to make a dough that leaves sides of bowl. Turn out on floured board, cover and let rise 10-15 minutes. Knead until smooth and elastic (about ten minutes). Place in a greased bowl, grease top of bread by turning, cover and let rise until doubled, about 1 & 1/2 hours. Punch down, turn onto board and divide into fourths, rounding each into a ball. Cover and let rise 10 minutes.

Shape into loaves and place into four greased loaf pans. Cover and let rise until dough reaches top of pan ON SIDES and top of dough is well rounded above pans, about 1 & 1/4 hours. Bake in moderate oven (375 degrees) about 45 minutes, covering loosely with foil the last 20 minutes if necessary to prevent excessive browning. You know how to do the rest.