5 c. all-purpose flour
2 pkgs. active dry yeast
2 3/4 c. water
1/2 c. packed brown sugar
1/4 c. shortening or butter (butter preferred)
1 1/2 - 2 tsp. salt
3 c. whole wheat flour

In a large mixer bowl, combine 3 1/2 cups all-purpose flour and yeast. In saucepan, heat water, brown sugar, shortening and salt until just warm (115 to 120 degrees), stirring constantly to melt shortening. Add to flour and yeast. Beat at low speed for 1/2 minute, scraping sides of the bowl well. Beat 3 minutes at high speed. Stir in the whole wheat flour and enough of the remaining white flour to make a moderately stiff dough. Turn out onto floured surface and knead until smooth (10 to 12 minutes). Shape into a ball. Place in large greased bowl, turning once to grease entire surface. Cover with a damp cloth and let rise in a warm place until double (1 hour).

Punch down, turn out onto lightly floured surface and divide in half. Cover and let rest for 10 minutes. Shape into 2 loaves and place in greased 4 1/2" x 8 1/2" loaf pans. Cover and let rise in warm place about 45 minutes.

Bake at 375 degrees for 40 to 45 minutes. Check 20 minutes into baking; if browning too quickly, cover loosely with aluminum foil.

This is a light, slightly sweet wheat bread. I love it because you can make it when there are no eggs or milk in the house!