2 3/4 c Whole wheat flour 1/4 c Brown sugar
1 c Flour 2 tb Shortening
2 pk Active dry yeast 1 tb Salt
1 3/4 c Water 1 c White flour
1/2 c Dark molasses
In large bowl, combine whole wheat,white flour and yeast. In
saucepan,heat water, molasses, brown sugar, shrotening and salt until
warm (115 F), stirring constantly. Add to dry mix in bowl. Beat al
low speed 1/2 minutes, scraping sides. Beat 3 minutes high speed. By
hand, stir in 1/2-1 cup white flour to make stiff dough. Turn out on
light floured work surface, knead until smooth. Shape into ball.
Place in greased bowl, turn, cover, let rise until doubled in bulk(1
1/2 hours).Punch down, divide in half. Cover, let rest 10 minutes.
Shape into 2 slightly flatten 6 inch balls. Put on greased baking
sheet. Cover, let rise until doubled in bulk(45 minutes) Bake at 375
F for 30-35 minutes. For chewy crust, brush each loaf with warm water
several times during the last 10-15 minutes of baking. Cool.
Yields
2 servings