2 pkgs. active dry yeast
1/2 c. brown sugar
2 1/2 c. hot water
3 c. whole wheat flour
1/4 c. warm water
3 tsp. salt
1/4 c. butter
4 to 5 c. bread flour

In small bowl, dissolve yeast in warm water.

In a large bowl, combine brown sugar, salt, hot water and butter; cool slightly. To cool mixture, add 3 cups of whole wheat flour. Beat until moistened. Add yeast, mix well. Stir in 2 to 3 cups bread flour. Keep adding flour until dough pulls away from sides of bowl.

On floured surface knead in remaining flour until dough is smooth and elastic, about 10 minutes.

Place dough in greased bowl, let rise until double in size. Punch down to remove air bubbles. Let rest 10 minutes. Shape into 2 loaves. Let rise doubled.

Bake 35 minutes at 350°F. Remove from pan; cool on racks.