2 pkg. active dry yeast
1/4 c. warm water
1/2 c. brown sugar
3 tsp. salt
2 1/2 c. hot water
1/4 c. butter
4 1/2 c. whole wheat flour
2 3/4 to 3 3/4 c. bread flour

Generously grease two 8x4 inch or 9x5 inch loaf pans. In small bowl, dissolve yeast in warm water (105 to 115 degrees).

In large bowl, combine brown sugar, salt, hot water and butter; cool slightly. Lightly spoon flour into measuring cup; level off. To cooled mixture, add 3 cups whole wheat flour. Blend at low speed until moistened; beat 3 minutes at medium speed. Add remaining whole wheat flour and dissolved yeast; mix well. Stir in 2 1/4 to 2 3/4 cups bread flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in 1/2 to 1 cup bread flour until dough is smooth and elastic, about 10 to 15 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 45 to 60 minutes.

Punch down dough several times to remove all air bubbles. Divide dough in half; shape into balls. Allow to rest on counter covered with inverted bowl for 10 minutes. Shape into 2 loaves by rolling dough into two 7x14 inch rectangles. Starting with shorter side, roll up; pinch edge firmly to seal. Place seam- side-down in prepared pans. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.

Heat oven to 375 degrees. Bake 30 minutes. Reduce oven to 350 degrees and continue baking an additional 10 to 15 minutes or until loaves sound hollow when lightly tapped. Remove from pans immediately; cool on wire racks.