Old-Fashioned Whole-Wheat Bread

• 4-4 1/2 cups whole-wheat flour, divided
• 2 packages active dry yeast
• 2 cups soy or rice milk
• 1/3 cup light brown sugar
• 2 tablespoons dairy-free shortening (see Notes)
• 1 1/2 teaspoons salt

1. In the bowl of a stand mixer fitted with the dough hook attachment, combine 2 1/2 cups of the flour and the yeast with a wire whisk.
2. In a medium saucepan, heat the soy milk, sugar, shortening, and salt until warm, about 110F.
3. Add the soy milk mixture to the flour mixture, and beat on low for about 1 minute.
4. Scrape down the bowls sides with a rubber spatula.
5. Beat on high for an additional minute.
6. Stir in the remaining flour, 1 cup at a time, to make a stiff, but pliable, dough.
7. Turn the dough onto a floured board, and knead 10 minutes, until the dough is smooth and elastic.
8. Transfer the dough to a bowl sprayed with dairy-free baking spray, turning to coat all sides.
9. Cover with a kitchen towel, and let rise until doubled in bulk, about 1 hour.
10. Transfer the dough ball to a bowl sprayed with dairy-free baking spray, turning the dough to coat all sides.
11. Cover with a kitchen towel, and let rise until doubled in bulk, about 1 hour.
12. Punch the dough down, and divide into 2 portions.
13. Shape each portion into a ball, and place each on a lightly floured board.
14. Cover with a kitchen towel, and let rest about 5 minutes.
15. Place the dough into two 8-inch loaf pans sprayed generously with dairy-free baking spray.
16. Cover the pans with kitchen towels, and let rise until doubled in bulk, 30 to 45 minutes.
17. Preheat oven to 375F.
18. Bake for 35 to 45 minutes.
19. Cool slightly, and then remove from pans onto wire rack to cool completely.

wholewheat flour, active dry yeast, soy, light brown sugar, shortening, salt

Taken from www.cookstr.com/recipes/old-fashioned-whole-wheat-bread (may not work)