2 pkgs. dry yeast
1/2 c. warm water (105-115 degrees)
2 c. milk, scalded
1/4 c. + 1 tbsp. sugar
1 tbsp. salt
3 tbsp. shortening
2 c. whole wheat flour, divided
4 c. bread flour, divided

Dissolve yeast in warm water; let stand 5 minutes. Combine next 4 ingredients in a large mixing bowl; stir until shortening melts. Cool to 105 to 115 degree. Add yeast mixture to milk mixture. Add 1 cup whole wheat flour and 2 cups bread flour. Beat at medium speed or electric mixer 3 minutes. Stir in remaining 1 cup whole wheat flour and enough remaining bread flour to make a soft dough.

Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place, 85 degrees, free from drafts, 1 hour or until doubled in bulk.

Punch dough down; let rest 20 minutes. Divide dough in half; shape each half into a loaf. Place in 2 greased 9"x5"x3" loaf pans. Cover and let rise in a warm place, 85 degrees, free from drafts, 45 minutes or until almost doubled in bulk.

Bake at 375 degrees for 35 minutes or until loaves sound hollow when tapped. Remove loaves from pans and cool on wire racks. Yield: 2 loaves.