Mom’s Whole Wheat Bread
(makes 2 loaves or 2 dozen rolls)
2 pkgs dry yeast
½ cup warm water (for the yeast)
1 tablespoon sugar (for the yeast)
2 cups milk
2 cups water
½ cup shortening
½ cup packed brown sugar
½ cup white sugar
1 tablespoon salt
4 cups whole wheat flour
6 cups white flour
Dissolve yeast in 1/2 cup warm water with 1 Tablespoon sugar.
In a saucepan, heat the milk and water to lukewarm over medium heat. Add the shortening, sugars, and salt to liquid.
Place whole wheat flour into the mixing bowl of your KitchenAid mixer (or other large mixing bowl). Pour the warm liquid mixture over the flour and add the yeast that has been dissolved. Turn mixer on low and slowly add 6 to 7 cups of white flour to make a stiff dough. Cover and let rise until the dough is doubled in size.
Punch down the dough and shape into 2 loaves or 2 dozen rolls.
Place in greased bread pans (loaves) or baking sheets (rolls). Let dough rise for an additional 30 to 45 minutes.
Bake at 350° for 35 to 40 minutes. Remove and let cool.
Variation: Boil a medium-sized potato, puree with water for the liquid mixture.