Stone Ground Wheat Bread - cooking recipe

Ingredients

1 1/4 c. water
1 c. milk
1 Tbsp. shortening
1 Tbsp. butter
2 Tbsp. sugar
1 Tbsp. salt
1 tsp. active dry yeast (or one packet)
3 c. bread flour
3 to 4 c. stone ground wheat flour

Preparation

Dissolve yeast in 1/4 cup tepid water in a large mixing bowl; let stand about 10 minutes.
Scald milk, add shortening, sugar, butter
and salt and stir.\tAdd 1 cup room temperature water
and check for temperature between 110\u00b0 and 140\u00b0.
Pour this
mixture into bowl with yeast and stir.
Add 3 cups bread flour and beat thoroughly.
Add 3 cups wheat flour a little at a
time and blend. Add wheat flour until dough consistency is reached
and
knead 5 to 10 minutes.
Place in a greased bowl, cover
with a damp towel and rise until double in bulk.
Punch down; knead lightly 1 to 2 minutes.
Divide in two; shape into loaves\tand
place
in greased 8 x 5-inch loaf pans.
Let rise until double
in bulk.
Preheat oven to 350\u00b0 and bake 35 to 40 minutes.
Place
on\ta
cooling rack, baste with melted butter and cover with a damp towel for soft crust.