Hodgson Mill Whole Wheat Bread

Source: Hodgson Mill Flour package
Yield: 2 large loaves

• 4 cups Stone Ground Whole Wheat Graham Flour
• 2-3 cups unbleached flour
• 2 cups scalded milk
• 1/2 cup shortening
• 1/2 cup brown sugar
• 2 pkgs. dry yeast
• 1/4 cup sorghum
• 1/4 cup honey
• 1 tbsp. salt

1. Combine shortening, sugar, sorghum, honey, salt, milk + 2 cups WW flour.
2. When cooled to lukewarm, add yeast and beat with mixer until smooth and creamy.
3. Cover and let rise in a warm place (85º) for about 1/2 hour.
4. Mix the remaining WW flour and flour together and add enough of the flour mixture to make a dough stiff enough to handle on the board.
5. Turn out and knead in as much flour as needed to make it smooth and satin.
6. Place in a greased bowl and turn to grease top.
7. Cover and let rise until doubled. 
8. Punch down well, turn lightly, divide into 2 balls and let rest for 10 minutes.
9. Form into loaves, place in greased loaf pans, let rise until almost double.
10. Bake 15 minutes at 325º, then turn up oven to 350º and bake an additional 45 minutes.
11. Remove and cool before cutting.