2 pkg active dry yeast*
1/2 cup very warm water (110 to 115°F)
1 cup warm water + 1/3 cup nonfat dry milk powder
1 tbsp. sugar or honey
1/4 cup molasses
1 tbsp. soft shortening or oil
2 cups unbleached flour
3 cups whole wheat flour
1 1/2 tsp. salt

In a mixing bowl, dissolve yeast in very warm water. Blend in milk, sugar, salt, and molasses. Mix in shortening (oil) and flour with spoon. Mix in whole wheat flour with a large wooden spoon, or use a stand mixer. Add enough unbleached flour to make a soft dough (you may need more or less than the amount called for in the recipe). Mix until dough begins to leave the sides of the bowl. Dough may be slightly sticky.

Turn out onto a lightly floured work surface; knead 5-10 minutes, or until dough is smooth and elastic, adding enough flour, if needed, to keep the dough from sticking to the surface, but use as little flour as possible.

Shape into a ball and place in greased bowl; turn dough greased side up. Cover with plastic wrap or a clean, damp and lint-free kitchen towel. Let rise in a warm place until double in size (40-50 minutes or longer).

When dough has doubled in size, punch down and form into a loaf shape to fit pans.

Let rise again in a warm place until almost double, about 1 hour.

Bake 30 to 35 minutes in a preheated 400°F oven. The internal temperature of the loaf will register approximately 190°F on an instant thermometer when the loaf is done. Another way to tell the bread is done is to tap on the bottom of the pan; the loaf will sound hollow and the weight of the pan will be light.

Servings: 32 (16 per loaf) Yield: 2 loaves

Variations: For added nutritional value, one or more of the following may be added: 1 tbsp. sesame seeds or cracked wheat may be sprinkled over the top before baking, 1 egg can be stirred into the dough, 1 tbsp. wheat germ or wheat bran can be added to the dough.

To make a sweet dough, up to 3 more tablespoons of honey may be added along with 1 cup raisins or Craisins and 1 tsp. cinnamon. For a lower sodium content, reduce salt to 1 tsp. (the salt has already been reduced from 2 tsp. in the original recipe).

*Note: A temperature of 75-85°F is ideal for bread to rise.

For making refrigerated dough, yeast should be doubled; refrigerated dough may be kept overnight. Bring to room temperature and allow to rise until doubled, then proceed as in above recipe to bake.