Graham Bread

• 2 packages dry yeast
• 3 cups warm water (105u0b0 to 115u0b0), divided
• 1/4 cup firmly packed brown sugar
• 4 cups all-purpose flour
• 1 tablespoon salt
• 1 cup boiling water
• 1/2 cup butter or margarine
• 1/3 cup firmly packed brown sugar
• 6 to 7 cups whole wheat flour, divided
• 2 tablespoons butter or margarine, melted

1. Dissolve yeast in 1/4 cup warm water in a large bowl; stir in 1/4 cup brown sugar, and let stand 5 minutes.
2. Combine remaining warm water, all-purpose flour, and salt; stir into yeast mixture. Cover loosely with plastic wrap or cheesecloth, and let stand in a warm place (85u0b0), free from drafts, 1 1/2 hours.
3. Stir batter well; let rest 5 minutes. Combine boiling water, butter, and 1/3 cup brown sugar, stirring until butter is melted. Add butter mixture to batter; stir well. Add 4 cups whole wheat flour; stir until mixture is smooth. Stir in enough remaining whole wheat flour to form a moderately stiff dough.
4. Turn dough out onto a lightly floured surface; knead 8 minutes or until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place, 1 hour or until doubled in bulk.
5. Punch dough down; turn out onto a lightly floured surface. Divide into 3 equal portions, shaping each into a smooth ball. Cover and let rest 10 minutes. Shape each portion into a loaf; place in 3 greased 9- x 5- x 3-inch loaf pans. Cover and repeat rising procedure 40 minutes or until doubled in bulk. Bake at 375u0b0 for 45 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks. Brush with melted butter.

yeast, warm water, brown sugar, allpurpose, salt, boiling water, butter, brown sugar, whole wheat flour, butter

Taken from www.myrecipes.com/recipe/graham-bread (may not work)