2 3/4 c. boiling water
3 Shredded Wheat biscuits
2 tsp. shortening
1/2 c. molasses
1 pkg. fresh yeast
1/4 c. lukewarm water to proof yeast and 1 tsp. sugar
About 8 1/4 c. flour

Pour boiling water over biscuits. Add shortening and molasses. Proof yeast and add to lukewarm water. Add flour by the cupfuls until soft enough to knead. Turn out on floured surface and knead until smooth and most stickiness has disappeared. Shape to a ball. Place in greased bowl (turn to cover with grease or oil). Cover, let rise until doubled in bulk. Punch down, knead lightly. Divide into 3 loaves into oiled 9 x 5 x 3 inch pans. Cover, let rise until doubled. Bake at 400 degrees for 45 minutes.

PENNY'S VERSION:

Double recipe. May substitute honey for molasses or combination of both. Trust the yeast (leave out the proofing - the above is a very old recipe). Instead sprinkle yeast over top of lukewarm liquid mixture (all the heavier ingredients have settled to the bottom). Add to shredded wheat mix: 1/4 c. diced onions 2 tsp. minced garlic

Mix and match grains, substitute any combination, for example: Whole wheat flour Rye groats Corn meal Triticale Wheat germ Use rye flour only if you're confident of bread baking

Sprinkle groats or wheat germ on bottom of bread pan before placing loaves. Braid loaves before placing in pan. Brush top of loaves with butter after done baking. Note: If you forego use of unbleached or white flour, you may want to either add another package of yeast or allow bread to rise 2 to 3 times before shaping (I go for the rise 2 times).