2 1/2 c. warm water, 110-115 degrees
1 pkg. active dry yeast
1/4 c. soft shortening
1/4 c. honey, brown sugar, or light molasses
6 c. whole wheat flour
1 1/3 tbsp. salt

In bowl, dissolve yeast in water. Sift flour, add shortening, salt, sugar, half of the flour to yeast. Beat 2 minutes at medium speed of mixer, or 300 vigorous strokes by hand. Scrape bowl frequently. Add remaining flour, blend in with spoon. Scrape batter from sides of bowl. Cover with cloth. Let rise in warm place (85 degrees) until double, about 30 minutes. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.)

Stir down batter by beating about 25 strokes. Batter will be sticky. Sprinkle lightly with flour for easier handling. Split dough in six loaves. Again let rise in warm place about 10 minutes. Roll out with rolling pin; approximate diameter should be 4 x 4 inches. Mark with deep cross. Arrange on flat cookie sheet. Let rise in warm place for 40 minutes more.

Heat oven to 375 degrees. Bake 15 minutes. Cool slowly. Do not cool in draft.

Using only half of recipe is more than enough.