Grandma’s Brown Bread

Mix yeast, lukewarm water and 1 teaspoon of sugar. Set aside for a moment.

Heat 2 cups water to boiling and pour over 1 cup sugar, shortening, salt and molasses in a heat proof mixing bowl. Stir to dissolve shortening. Add remaining 2 cups water to mixing bowl, and cool the mixture to lukewarm.
When shortening mixture is lukewarm, add dissolved yeast and stir in rye and graham flours. Add all-purpose flour, beginning with 7 cups and adding just enough to allow for easy handling while kneading. Let dough rest for 10 minutes. Knead for 8-10 minutes until dough is smooth and elastic.

Place dough in greased bowl, rolling it over to grease the other side of the dough. Cover the bowl with a towel and allow the dough to rise until double in volume (1 ½ – 2 hours).

Punch dough down and knead briefly. Divide dough into 4 parts, shape and place in greased loaf pans.

Let rise until double in size, or until a depression remains if touched lightly with finger. Bake at 375 degrees F for 15 minutes; reduce heat to 325 degrees F and bake for an additional 25 minutes. Remove from pans and cool on wire racks.

Yield: 4 large loaves