Whole Wheat Molasses Bread

2 3/4 cups whole wheat flour
1 1/2 to 2 cups unbleached flour
4 1/2 tsp active dry yeast
1 3/4 cups water
1/2 cup dark molasses
1/4 cup packed brown sugar
2 Tbsp shortening (or butter)
1 Tbsp salt

In large mixer bowl, combine whole wheat flour, 1 cup unbleached flour, and yeast. In sauce pan, heat water, molasses, brown sugar, shortening, and salt until just warm (115-112 degrees F), stirring to melt shortening. Add to dry mixture in bowl. Beat at low speed of electric mixer for 30 seconds. Scraping sides of bowl constantly, beat 3 minutes at high speed. ( If preparing by hand stir for 100 strokes until mixed thoroughly). By hand, stir in enough remaining unbleached flour to make a stiff dough. Turn out onto lightly floured surface; knead dough till smooth, 5 to 8 minutes. Shape into a ball. Place in greased bowl, turning to grease the breads surface. Cover; let rise till double, about 1 1/2 hours. Punch dough down, divide in half, cover loosely with a damp towel and let rest 10 minutes. Shape into 2 slightly flattened 6-inch balls. Place both halves on a greased cookie sheet. Cover; let rise till double, about 45 minutes. Bake loaves in 375 degree F oven for 30 to 35 minutes until well browned. Remove from cookie sheet immediately and rub top with butter and cool on rack. Makes 2 loaves

Recipe created by Lynda Rojas