Whole Wheat Bread

• 1 pkg. dry yeast
• 1/2 c. lukewarm water
• 1 c. milk
• 1 c. boiling water
• 2 Tbsp. shortening
• 2 Tbsp. molasses, honey or sugar
• 2 tsp. salt
• 3 c. all-purpose flour
• 3 c. whole wheat flour
• shortening for greasing bowl
• 1/8 c. gluten flour (if you are using variety flours without much gluten, this helps in the rising and lightness)

1. Sprinkle yeats over lukewarm water (let stand for 10 minutes). In a separate bowl large enough to mix your bread dough, mix milk, boiling water, shortening, molasses, and salt.
2. Let it cool to lukewarm and add yeast.
3. Gradually mix in the all-purpose flour, cup at a time, then beat in the whole wheat flour.
4. If dough becomes too thick to beat, knead it by hand.

yeast, water, milk, boiling water, shortening, molasses, salt, allpurpose, whole wheat flour, shortening for, gluten flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=321008 (may not work)