5 c. all-purpose flour
2 pkg. dry yeast
2 3/4 c. water
1/2 c. packed brown sugar
1/4 c. shortening
1 tbsp. salt
3 c. whole wheat flour

Combine 3 1/2 cups all-purpose flour and yeast. Heat water, sugar, shortening and salt until just warm (115 to 120 degrees) and shortening is just melted. Stir constantly. Add to flour mixture. Beat at low speed for 30 seconds scraping bowl. Beat high speed 3 minutes. Stir in whole wheat flour and as much of other flour as you can mix in using a spoon. Knead in enough remaining flour to make a moderately stiff dough. Knead until smooth and elastic (10 to 12 minutes). Place in greased bowl; turn once. Cover. Let rise until double (1 hour).

Punch down. Turn onto lightly floured surface. Divide in half. Cover. Let rest 10 minutes. Shape each half into loaf shape. Place in greased 8 x 4 x 2 inch loaf pans. Cover. Let rise until almost double (about 45 minutes). Bake at 375 degrees for 40 to 45 minutes. Cover loosely with foil for last 20 minutes, if tops brown too quickly.