1 pkg. active dry yeast
1/4 c. lukewarm water
1/4 c. sugar
2 tsp. salt
2 tbsp. shortening
1 c. milk
1 c. boiling water
2 1/2 c. unsifted Stone-Buhr all-purpose flour
3 c. unsifted Stone-Buhr 100% stone ground whole wheat flour

Dissolve yeast in lukewarm water. In another bowl mix sugar, salt, shortening, milk and boiling water. When milk mixture is lukewarm, add yeast and the 2 1/2 cups all-purpose flour. Slowly start adding the whole wheat flour. When the dough is stiff enough to handle, turn onto a floured board and knead until dough is smooth and elastic.

Place in an oiled bowl, cover and let rise until double in bulk. Knead and let rise again. Shape in two loaves; put into greased 9x5 inch loaf pans and let rise again until doubled.

Bake at 400 degrees for 45 minutes or until golden brown and the loaf sounds hollow when tapped with the fingers. Remove from pans and cool on wire racks. Makes 2 loaves.