Whole Wheat Bread

1/2 c dark brown sugar
1 T salt
1/4 c lard, melted
3 c flour
3 c whole wheat flour
1 T yeast, or 1 package
1/2 c water
1 c scalded milk
1 c cold water
1/4 c flour, for dusting board &
hands

Soak yeast in warm water. Set aside. In a large mixing bowl, put sugar, salt & melted lard.
Add scalded milk & cool water. Then add the yeast mixture.
Mix in the flour, 2 cups at a time, stirring & beating until the mixture is heavy enough to put on a bread board to knead. Knead until you have a smooth elastic dough.

To test for the perfect amount of flour, let dough lay on board with your hands on it. Count slowly to 30. If dough does not stick to your hands or board, there is enough flour in it.

Return to bowl. Grease on top & cover with plastic. Let rise to double, about 2 hours. Punch down & let rise again for a finer texture. Shape into 2 loaves. Put into greased 8x5x21/4" inch pan. Let rise one hour.

Bake about 45 minutes at 375 degrees. Keep the dough warm, about 80-85 degrees is best. Your bread is done when it will fall out of the pans.

Grand Champion 1972 Illinois State Fair