UNCLE JOHN’S HUNDRED-PERCENT VHOLE-WHEAT BREAD

2 packages active dry yeast
1 cup water, warm
2 cups milk, scalded
1/4 cup shortening (oil, butter, or margarine)
1/2 cup molasses (honey, syrup, or beet sugar)
3 teaspoons salt
8 cups 100-per-cent whole-wheat flour (unsifted)

Dissolve the yeast in warm water in large mixing bowl. Set aside.

In another bowl incorporate milk, shortening, molasses, and salt and stir until smooth. Gradually pour this mixture into the yeast-mixture bowl and stir.

Add half the flour; stir until smooth. Beat for 2 or 3 minutes. Add the remaining flour; beat until stiff - a dough that can be worked very well.

Turn out onto floured board and knead for 12 minutes, or until the dough springs back at the touch of a finger. Place the dough in a greased bowl. Cover with a clean cloth and let rise in warm place (85 degrees F.) between 40 and 60 minutes.

Punch the dough down. Cut the dough in 3 equal portions and shape into loaves. Place in greased bread pans. Cover and let rise 30 to 40 minutes.

Bake in a 425 degree F oven for 12 minutes. Lower heat to 350 degrees F and bake for at least 30 more minutes. Brush the tops of the bread with butter or oil and cool in the pans for just a few moments before turning out on cooling racks.

Makes 3 loaves
Source: Uncle John's Original Bread Book, 1976