5 cup all purpose flour
2 packages active dry yeast
2 3/4 cups water
1/2 cup packed brown sugar
1/4 cup shortening
1 tablespoons salt
3 cups whole wheat flour
In large mixer bowl combine 3 1/2 cups of the all purpose flour and the yeast. In saucepan heat water, brown sugar, shortening and salt just until warm; 115F to 120F, stirring constantly to melt shortening. Add to dry mixture in mixer bowl. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in the whole wheat flour and enough of the remaining all purpose flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead until smooth and elastic about 10 to 12 minutes. Shape into a ball. Place dough in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double, about 1 hour. Punch dough down; turn out onto lightly floured surface. Divide in half. Cover and let rest 10 minutes. Shape dough into 2 loaves and place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover and let rise in a warm place until almost double, about 45 minutes. Bake at 375F for 40 to 45 minutes. If necessary, cover loosely with foil the last 20 minutes of baking to prevent over browning. Remove from pans and cool on wire racks. Makes 2 loaves. Before taking bread out of loaf pans baste with oil, then remove from pans.
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