WHEAT BREAD

  Yield: 3 large loaves or 45 2-oz rolls.

1. Measure 1/2 cup dark brown sugar.  Place about 1 Tbsp. into
   mixing bowl and set aside the rest to be used in step 4.

2. Add to mixing bowl, stir, and let sit about 5 minutes:

     4 cup warm water (about 85-90^o F)

     2 Tbsp. yeast

  

3. Combine in separate bowl and set aside:

     1 Tbsp. salt

     6 cups white bread flour

     4 cups wheat flour

     1/2 cup vital wheat gluten

     1/2 cup wheat germ

     1/2 cup cracked wheat

4. Add to yeast mixture:

     1/4 cup shortening

     1/2 cup dark brown sugar (less the 1 Tbsp. 
     used in the first step)
     Flour mixture

5. Mix together, then knead on low setting 
    (#2 on Kitchen Aid) for 8 minutes.

6. Turn into greased bowl (I use pan spray) then flip dough 
    over and press into bottom of bowl.

7. Cover with towel and let rise in warm place* for 45 minutes 
    to double the size.

8. Punch down and place in greased bread pans. Turn over and
    press into pans.

9. Cover with towel and let rise in warm place about 45 minutes.

10. Bake 350^o for 35 minutes.

11. Remove from oven and turn out onto cooling rack.

12. Cool thoroughly before slicing.

For rolls: Cut off 2-oz. pieces of dough and shape into a balls.  Place in greased 9x13 pan about an inch apart to allow for expansion.  Bake at  350^o for about 30 minutes.

OPTION: Brush butter over top of bread or rolls after baking.

*You can turn on your oven for about 30-45 seconds to warm it a little. Caution: do not make it too warm! Set bread pans on a hot pad or cloth so they don't sit right on the racks, which can be a little too warm.