2 pkgs. active dry yeast
1 3/4 c. warm water (105 to 115 degrees)
1/4 c. packed brown sugar
2 tsp. salt
1/3 c. light molasses
2 tbsp. shortening
5 1/2 to 6 c. whole wheat flour
Corn meal
butter, softened

Dissolve yeast in warm water in large bowl. Stir in brown sugar, salt, molasses, shortening, and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.)

Grease cookie sheet; sprinkle with corn meal. Punch down dough; divide into halves. Shape each half into round, slightly flat loaf. Place loaves in opposite corners of cookie sheet. Let rise until double, about 1 hour. Heat oven to 350 degrees. Bake until loaves sound hollow when tapped, 30 to 35 minutes. Brush tops with butter. 2 loaves.