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Old-Fashioned Whole Wheat Bread

From Rosemary Nisbet, NOW Foods
5 cups all-purpose flour
2 packages active dry yeast
2 3/4 cups water
1/2 cup molasses
1/4 cup Spectrum brand organic all-vegetable shortening
1 Tbsp salt
2 1/2 cups whole wheat or white whole wheat flour
1/2 cup NOW Real Food® Golden Flax Meal*
  1. Combine 3 1/2 cups all-purpose flour and the yeast. 
  2. Heat water, sugar, shortening, and salt just until warm (115 to 120 degrees) and shortening is almost melted, stirring constantly. 
  3. Add to flour mixture. 
  4. Beat at low speed of electric mixer for 1/2 minute, scraping bowl, then beat 3 minutes at high speed.
  5. Stir in whole wheat flour and flax meal and as much remaining all-purpose flour as you can mix in, using a spoon. 
  6. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (10 to 12 minutes). 
  7. Place in greased bowl, turn once. 
  8. Cover and let rise until doubled (about 1 hour).
  9. Punch down. 
  10. Turn out onto lightly floured surface. 
  11. Divide in half. 
  12. Cover and let rest 10 minutes. 
  13. Shape each half into loaf and place in two greased 8x4x2-inch loaf pans. 
  14. Cover and let rise until almost doubled (about 45 minutes).
  15. Bake at 375 degrees F for 40 to 45 minutes; cover loosely with foil the last 20 minutes if tops brown too quickly. 

*NOW items available at your local health food store

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