This same recipe makes about 4 dozen delicious whole wheat rolls.
| 3-3/2 | C | sifted all purpose flour |
| 4 | C | whole wheat flour |
| 1 | pkg. | compressed or fast granular yeast |
| 1/2 | C | lukewarm water |
| 2 | C | hot water |
| 1/4 | C | brown sugar |
| 2 | tsp. | salt |
| 3 | tbsp. | fat |
Soften yeast in lukewarm water.
Pour hot water over brown sugar, salt, fat. Cool to lukewarm. Beat in 2 cups all purpose flour and beat in yeast. Add whole wheat flour and enough all purpose flour to make stiff dough.
Turn dough out on lightly floured board and knead until satiny, about 10 minutes. Place in greased bowl, cover and let rise in a warm place until double in bulk. About 2 hours. Punch down, turn over, cover and let rise until double in bulk. About 1 hour.
When light, punch down and divide into 2 equal parts. Pound each part into ball and let rest about 10 minutes.
Shape into loaves. Place into lightly greased bread pans. Brush lightly with melted fat. Cover and let rise until double in bulk. About 1 hour.
Bake in moderate oven 375F for 50 to 60 minutes until bread is brown and begins to leave sides of pan.