This is a special wheat bread recipe. For one thing, it comes from my Aunt Kathy, who is famous in our family for being absolutely incredible in the kitchen, so you know it's gotta be good. Plus, not only is it made from 100% whole wheat flour, but it's actually soft! It's not dense, heavy, brick-like, or anything like that. It has all the hearty flavor and chewy texture of a whole wheat loaf, but it's soft like a white bread. Best of both worlds!
Whole Wheat Bread
2 cups warm water
1/2 cup sugar
2 tbsp. yeast
1/2 cup shortening
1 tbsp. salt
5 1/2 cups whole wheat flour (or however much you can knead in, I usually can't get quite the whole amount in)
Add sugar to warm (not boiling) water, stir in yeast, and add shortening by spoonfuls to allow it to soften. Cover until yeast is dissolved. Add flour and salt, and knead for 5 minutes. Cover and allow to raise for 10 minutes, stir down (I couldn't stir mine, I punched it), and repeat two more times. Shape into two loaves, allow to rise in tins, and bake at 350 degrees for 25 to 30 minutes, or until golden brown.
I'm so glad that I finally tried this recipe. It came with great reviews from my mom, who was thrilled that it wasn't dense like other whole wheat breads. And now I can add my rave reviews to hers - it was soft and delicious!