1/4 c. sugar
5 c. warm water
5 scant tsp. salt
2 tbsp. yeast
5 tbsp. shortening
1 1/4 c. whole wheat flour
12 - 13 c. bread flour

Combine very warm water, salt and sugar. Sprinkle yeast on water and allow yeast to dissolve. Add melted shortening (cooled), 1 1/4 cups wheat flour, and 3 to 4 cups white flour to make sponge. Stir well and allow to rest for 15 minutes.

Then add 8 to 9 cups white flour, enough to make stiff dough. Allow dough to rest periodically while mixing and kneading. Knead on floured board until smooth and elastic. (This bread, for best results, requires much kneading.) Grease sides of bowl; return dough to bowl and let rise in warm place, about 85 degrees, until doubled in bulk, about 45 minutes to 1 hour. Punch down. Divide into loaves and let dough rest for 20 minutes. Roll each loaf out into oblong and fold into thirds and roll again. Roll tightly as for jelly roll and place in pans. Let rise 1 hour or more until double in bulk.

Bake at 350 degrees for 30 to 45 minutes until golden and sounds hollow. Remove from pans and oil tops slightly with Crisco or oil if desired. Makes 4 large loaves.