Food Storage Friday: Half whole wheat bread

Brittany here. This recipe is photo-less again, but fortunately my camera has been repaired so future posts will be more interesting. I wanted to share with you another bread recipe. This was one that my mother made for our family growing up, and while it isn't 100 percent whole wheat, it is still a good way to use your wheat and provide a more gentle introduction of wheat into your family's diet.

There are so many different versions of whole wheat bread--my philosophy is to keep trying them until you find one that you like best.

Half Whole Wheat Bread

4 c. all-purpose flour
2 pkgs. active dry yeast (4 1/2 t.)
2 3/4 c. water
1/2 c. brown sugar
1/4 c. shortening
1 tbs. salt
4 c. whole wheat flour

1. Combine 3 1/2 c. of the all-purpose flour and yeast in a mixing bowl.
2. In a saucepan, heat water, brown sugar, shortening, and salt until warm, stirring constantly.
3. Add the water mixture to the dry mixture in your mixing bowl. Beat at low speed with electric mixer (I have a Kitchenaid, not a Bosch, sadly) for 1/2 minute, scraping sides of bowl frequently. 4. Beat for 3 minutes at high speed.
5. Stir in 3 c. whole wheat flour and enough of the remaining all-purpose flour to make a moderately stiff dough (not too sticky). Turn out onto floured surface and knead for 10-12 minutes or knead in mixer until smooth and elastic.
6. Shape into a ball and place dough in a lightly greased bowl, turning once to grease the surface of the bread.
7. Cover and let rise in a warm place until double (about 1 hour).

8. Punch dough down and turn out onto lightly floured surface. Divide in half.
9. Cover and let rest 10 minutes.
10. Shape dough into 2 loaves and place in 2 greased 9x5x3 loaf pans. Cover and let rise in a warm place until almost double (about 45 minutes).
11. Bake at 375 for 35-45 minutes, covering loosely with foil during last 20 minutes of baking if needed to prevent overbrowning. Remove from pans and cool on wire racks. Brush with shortening to soften if desired.