Bread, Whole Wheat

By fireandfrost

Ingredients

• 1 package or tablespoon active dry yeast
• 1/4 cup warm water
• 1 1/2 cups hot water
• 1/3 cup brown sugar
• 2 teaspoons salt
• 2 tablespoons shortening
• 2 cups whole wheat flour, stirred
• 3 cups all-purpose flour, sifted (3 to 3 1/4 cups)

Details

Servings 2

Preparation

Step 1

Soften active dry yeast in 1/4 cup warm water (110 degrees). Combine hot water, sugar, salt, and shortening; cool to lukewarm. Stir in whole wheat flour and 1 cup white flour; beat well. Stir in softened yeast. Add enough of remaining flour to make a moderately stiff dough. Turn out on lightly floured surface; kneed til smooth and satiny (10 to 12 minutes).
Shape dough into a ball; place in greased bowl; turn; cover. Let rise in warm place til double (about 1 1/2 hours). Punch down. Cut in 2 portions; shape each in a smooth ball.
Cover and let rest 10 minutes.
Shape in loaves; place in greased 8.5X4.5X2.5 inch loaf dishes.
Let rise until double (about 1 1/4 hours). Bake in moderate oven (375 degrees) for about 45 minutes. Cover loosely with foil last 20 minutes, if loaves brown to quickly.