This recipe for whole wheat bread makes 6 loaves...for the dedicated bread baker who likes to bake in large quanitites at one time and freeze the extra loaves until needed.

Whole Wheat Bread

8 cups milk
1 cup granulated sugar
2/3 cup vegetable shortening
3 (1/4-ounce) packages active dry yeast or 2 tablespoons plus 1 1/2 teaspoons
2/3 cup water
1 tablespoon granulated sugar
1/2 cup molasses
2 tablespoons salt
12 cups whole wheat flour

1. Scald milk, cool, then add 1 cup sugar and shortening; stirring to dissolve. In a small bowl, stir yeast in water with 1 tablespoon sugar. Add yeast mixture to cooled scaled milk mixture.
2. In a large bowl, stir the yeast mixture with molasses, salt, and whole wheat flour; mix well. Turn dough out and knead for about 10 minutes. Place in a greased bowl, cover, and let rise until doubled in bulk, about 1 1/2 to 2 hours. Punch down and shape into 6 loaves, then let rise until doubled in bread pans.
3. Bake at 375°F (190°C) for 40 minutes. Cool on wire racks before slicing.

Makes 6 loaves.