1 pkg. dry yeast
1/4 c. warm water
1/2 c. firmly packed brown sugar
1 tsp. salt
3 tbsp. butter or other shortening
4 c. whole wheat flour
1 1/2 c. all-purpose flour

Soften yeast in 1/4 cup warm water. Combine 1/2 cup firmly packed brown sugar, salt and shortening. Add 1 cup boiling water in large mixing bowl. Then add 3/4 cup cold water, cool to lukewarm. Stir in the softened yeast.

Add gradually whole wheat flour and all-purpose flour to form a stiff dough. Knead on lightly floured surface until dough is smooth and satiny, about 7 to 10 minutes. Place in a greased bowl. Cover, let rise in warm place until light and doubled in size, about 2 hours.

Punch down. Let rise again for 30 minutes. Divide dough in half, shape into long loaves or rolls and place in greased loaf pans. Let rise in a warm place for 1 1/4 to 1 1/2 hours.

Bake at 350°F until loaf sounds hollow when tapped on the bottom and is browned on top (about 50-60 minutes depending on your oven).