2 1/2 c. warm water
1 1/2 pkgs. or 3 tsp. dry yeast
1/4 c. honey
2 tsp. salt
1/2 c. brown sugar, firmly packed
3 tbsp. shortening
3 c. stone ground whole wheat flour
About 4 or 5 c. white flour

Measure water into large bowl, stir in honey, salt, shortening and brown sugar. Add yeast and stir well to dissolve. Put in whole wheat flour, stirring well after each cupful; then gradually add white flour, stir well after each addition.

When dough becomes too stiff to stir, begin kneading, adding a small amount of flour at a time. Become more and more sparing with flour as kneading continues. Knead about 10 minutes; then place dough into a large greased bowl, seam side down, grease top, cover with a towel and let rise in a warm place for 1 to 1 1/2 hours. Knead lightly, then let rise a second time. (Do not add more flour after bread has risen, lightly grease hands if dough seems a bit sticky while kneading). Punch down, divide dough in half, shape into loaves and place seam side down into 2 well greased standard sized bread pans; let rise for about an hour to 1 1/4 hours in warm place, covered.

Bake in a 350 degree oven for 45 minutes. Turn onto a towel to cool. Makes 2 large loaves.

Round Loaves: Use two greased 8" round cake pans instead of loaf pans.

Raisin Wheat Bread: Add 1/2 to 3/4 cup raisins to liquid before adding flours.

Molasses Wheat: Add 1/4 cup dark molasses to liquid; measure 2 1/4 cups water instead of 2 1/2 cups.

If using glass bread pans, reduce heat to 325 degrees.