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