| 1 to 2 | cakes compressed yeast |
|---|---|
| or 2 to 4 | teaspoons dried yeast |
| 1 | tablespoon sugar |
Into:
| 1/4 to 1/2 | cup 85° F water |
|---|
Let stand about 10 minutes until foamy. Combine in mixing bowl:
| 2 | cups scalded milk |
|---|---|
| or 2 | cups hot tap water and powdered milk |
| 2 | tablespoons shortening |
| 2 | tablespoons sugar |
| 1 | tablespoon salt |
When lukewarm, stir in the yeast mixture. Stir in and beat well:
| 3 3/4 | cups whole-grain flour |
|---|
Stir in enough of the all-purpose white (unbleached) flour to make a soft dough. Knead on a heavily floured surface while working in more flour until dough is pliable but not sticky.
Grease mixing bowl and put dough back in bowl. Grease top of dough and put a cover on the bowl. Allow the dough to rise once in the mixing bowl (1 to 2 hours). Punch down bread. Shape into loaves. Place in greased pans be sure that ends of bread touched the ends of the bread pan.Let bread rise one in bread pans (be careful not to let it rise too much -- texture gets funny).
Preheat oven 400° F.
Bake at 400° for 10 minutes, than in a 375° oven for about 25 to 30 minutes longer.