5 c. all-purpose flour
2 pkgs. 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

In large mixer bowl combine 3 1/2 cups of the all-purpose flour and the yeast. In saucepan heat water, brown sugar, shortening and salt just until warm (115- 120), stirring constantly to melt shortening. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.

By hand, stir in the whole wheat and enough remaining all-purpose flour to make a moderately stiff dough. Turn out onto floured board and knead until smooth and elastic, adding more flour if necessary. Place in greased bowl, turning once to grease surface. Cover and let rise until double, about 1 hour.

Punch dough down, turn out onto board. Divide in half. Cover and let rest 10 minutes. Shape into loaves. Place in two greased pans, 8 1/2 x 4 1/2 x 2 1/2 inch. Cover and let rise until almost double, 45 minutes. Bake 375 for 40 to 45 minutes. If necessary, cover loosely with foil the last 20 minutes of baking to prevent overbrowning. Remove from pans and cool on racks.