Whole Wheat Bread

Making your own takes some work, but it's better than store-bought.

2 packages active dry yeast
1/2 cup warm water
1/2 cup dark brown sugar, packed
3 teaspoons salt
1/4 cup shortening
2 cups warm water
6-7 cups whole wheat flour

Oven: 375 degrees

In a large bowl, scatter yeast over the half-cup of warm water and let dissolve. Stir in brown sugar, salt, shortening, two cups of warm water and half the flour. Beat until smooth.

Add enough additional flour for a dough that starts to leave the sides of the bowl. Turn out on a floured board and knead until satiny. Place dough in a greased bowl, turning over once to grease top. Cover with a cloth and allow to rise in a warm place until double in bulk.

Turn dough out onto a floured board and roll or pat into a 10x15-inch rectangle. Roll dough up from the narrow side. Turn ends under and place seam side down in a greased 9x5x3 loaf pan. Cover with cloth and set in a warm place to rise for 30 minutes or until top is well-rounded above edge of pan.

Bake for 45 minutes, or until nicely browned. Turn out on a rack to cool.

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