1 env. dry yeast
1 1/4 c. warm water
1/4 c. molasses (or honey)
2 tbsp. vegetable shortening (or real butter)
1 tsp. salt
1 1/2 c. whole wheat flour
3 c. all-purpose flour
Salad oil

Sprinkle yeast over warm water in a large bowl, stir until dissolved. Stir in molasses, shortening, salt and whole wheat flour. Beat until smooth. Stir in 2 cups of the all-purpose flour to make a smooth, soft dough.

Turn out onto lightly floured surface and knead 8-10 minutes, or until smooth and elastic, adding enough of remaining dough to keep it from being sticky, a tablespoon at a time.

Shape flour into a ball. Place in a greased, large bowl, turning to coat all sides. Cover. Place on top rack of oven. Turn on low for 5 minutes, then turn off (to create a barely warm oven). Place pan of steaming water on bottom rack. Let rise until doubled, 45 minutes to 1 1/4 hours. Punch down and roll out into rectangle, then roll up, pinching edges to seal. Place in loaf pan, seam side down, brush with salad oil and let rise (same procedure). Bake at 400 degrees for 30 minutes.