Grandma’S Brown Bread

• 2 envelopes Dry Yeast, 0.25 Ounce Packets
• 3/4 cups Lukewarm Water
• 1 teaspoon Sugar
• 4 cups Water, Divided
• 1 cup Sugar
• 1/2 cups Shortening
• 1-1/2 Tablespoon Salt
• 1/2 cups Dark Molasses
• 1 cup Rye Flour
• 2 cups Graham Flour(whole Wheat)
• 7 cups Bread Flour(or More As Needed)

1. Mix yeast, lukewarm water and 1 teaspoon of sugar. Set aside for a moment.
2. Heat 2 cups water to boiling and pour over 1 cup sugar, shortening, salt and molasses in a heat proof mixing bowl. Stir to dissolve shortening. Add remaining 2 cups water to mixing bowl, and cool the mixture to lukewarm.
3. When shortening mixture is lukewarm, add dissolved yeast and stir in rye and graham flours. Add all-purpose flour, beginning with 7 cups and adding just enough to allow for easy handling while kneading. Let dough rest for 10 minutes. Knead for 8-10 minutes until dough is smooth and elastic.
4. Place dough in greased bowl, rolling it over to grease the other side of the dough. Cover the bowl with a towel and allow the dough to rise until double in volume (1 1/2 - 2 hours).
5. Punch dough down and knead briefly. Divide dough into 4 parts, shape and place in greased loaf pans.
6. Let rise until double in size, or until a depression remains if touched lightly with finger. Bake at 375 degrees F for 15 minutes; reduce heat to 325 degrees F and bake for an additional 25 minutes. Remove from pans and cool on wire racks.
7. Yield: 4 large loaves

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Taken from tastykitchen.com/recipes/breads/grandmae28099s-brown-bread/ (may not work)