1 pkg. yeast
1/4 c. water
1 3/4 c. pineapple juice
3 tbsp. shortening, melted, or salad oil
1/2 c. molasses
1 1/2 tsp. salt
4 c. wholewheat flour
2 c. enriched flour, sifted
2 c. dates, coarsely chopped
1 c. nuts, coarsely chopped

Sprinkle yeast over warm water. After 5 to 8 minutes, stir; add pineapple juice, shortening, molasses and salt, add whole wheat flour and enough white flour to make a stiff dough.

Brush surface very lightly with melted fat; cover and let rise in a warm place (80 to 85 degrees), about 2 hours until doubled in bulk.

Turn out on lightly floured board; dredge dates with flour; combine with nuts and knead into dough; knead for about 10 minutes or until smooth and satiny.

Divide dough into 2 equal portions and mold into balls; let rest, closely covered, for 10 minutes. Shape into loaves.

Place in two greased loaf pans (9 1/2 x 5 1/2 inches); brush tops with melted fat; cover and let rise about one hour, or until doubled in bulk. Bake in a moderate oven (375 degrees) for 45 to 55 minutes. Makes 2 loaves.