Homemade Whole Wheat Bread Perfect for holidays and cooler weather! Pan integral

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Recipe Whole Wheat Bread – from “Homemade Bread” Farm Journal 1969 edition
Bake at 375F (190C) about 45 minutes,cover loosely with aluminum foil in last 20 minutes if necessary to prevent burning. Makes 2 loaves
1 package (2 ½ teaspoon) active dry yeast
¼ c warm water
½ cup brown sugar
1 Tablespoon salt
2 ¼ cup lukewarm water
¼ cup shortening (butter, lard, etc)
3 ½ cups whole wheat flour and
4 cups all purpose flour ( or bread flour)
Dissolve yeast in ¼ cup water.
Dissolve brown sugar and salt in lukewarm water. Add butter, whole wheat flour and 1 cup white flour to yeast.
Beat thoroughly to mix well.
Stir in remaining flour to make a dough that leave the sides of the bowl.
Turn out on floured board, cover, and let rest for 10 to 15 minutes.
Knead until smooth and elastic, about 10 minutes.
Over and let rise in warm place until doubled in size, about 1 ½ hours.
Punch down and divide in half. Cover and let rest for 10 minutes.
Shape into loaves and place in 2 greased 9x5x3 inch loaf pans.
Let rise until dough reaches top of pan on sides and the top of the loaf is well rounded above pan, about 1 ¼ hours.
Bake at 375F (190C) about 45 minutes, covering loosely in the last 20 minutes if necessary to prevent excessive browning. Makes 2 loaves.
Tip: When loaves are done: Take one loaf out of its pan and if you thump on it and it makes a hollow sound, it is done. If not, return to oven an additional five minutes.
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