5 c. all-purpose flour
2 pkg. active dry yeast
2 3/4 c. water
1/2 c. packed brown sugar
1/4 c. shortening
1 tbsp. salt
3 c. whole wheat flour

In large mixer bowl combine 3 1/2 cups of the all-purpose flour and the yeast. In saucepan heat water, brown sugar, shortening and salt just until warm (115-120 degrees), stirring constantly to melt shortening. Add to dry mixture in mixer bowl. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.

By hand, stir in the whole wheat flour and enough of the remaining all-purpose flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead until smooth and elastic (10-12 minutes). Shape into a ball. Place dough in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (about 1 hour).

Punch dough down; turn out onto lightly floured surface. Divide in half. Cover and let rest 10 minutes. Shape dough into 2 loaves and place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover and let rise in a warm place until almost double (about 45 minutes). Bake at 375 degrees for 40-45 minutes. If necessary, cover loosely with foil the last 20 minutes of baking to prevent over-browning. Remove from pans and cool on wire racks. Makes 2 loaves. Before taking bread out of loaf pans baste with oil, then remove from pans.