Molasses Wheat Bread

• 2 cups Hot Milk (120-130 Degrees)
• 1/2 cups Molasses
• 2 teaspoons Salt
• 2-1/2 cups Whole Wheat Flour
• 3 cups All-purpose Flour
• 2 packages (1/4 Oz. Packets) Instant Dry Yeast
• 3 Tablespoons Vegetable Shortening

1. In the bowl of a heavy duty stand mixer with the paddle attachment, combine milk, molasses, salt, and 1 cup of each of the flours. Beat well to make a nice smooth batter. Sprinkle on the yeast and add the shortening. Beat on medium speed for 1 minute. Add the rest of the whole wheat flour and beat on high speed for 3 minutes. Gradually add the rest of the white flour using the dough hook attachment, mixing at low speed. You want the dough to pull away from the sides of the bowl, but it will still be stickier than an all-white dough.
2. Put in a greased bowl, turning to grease top, and let rise for 1 hour or until doubled in size. Punch dough down and shape into 2 loaves. Put into 2 greased regular size loaf pans and let rise another 45 minutes or until doubled.
3. Bake at 375u0b0F for 35-45 minutes or until you get a hollow sound when you tap on the bottom of the loaf. Cool on a wire rack.

milk, molasses, salt, whole wheat flour, allpurpose, yeast, vegetable shortening

Taken from tastykitchen.com/recipes/breads/molasses-wheat-bread/ (may not work)