2 c. small-sized shredded wheat biscuits
1/4 c. sugar
3 tsp. salt
1/4 c. shortening
1 c. milk
1 1/4 c. water
1 (.25 oz.) pkg. active dry yeast
1/4 c. lukewarm water
2 c. sifted whole-wheat flour
2 1/2 c. sifted all-purpose flour
In a large mixing bowl, mix the shredded wheat biscuits, sugar, salt and shortening. Combine the milk
and water and heat to boiling. Add to the shredded wheat mixture. Dissolve the yeast in the lukewarm water.
Stir this into the shredded wheat mixture when it feels lukewarm too. In another large bowl, sift together the whole-wheat
flour and the all-purpose flour. Add 1 cup at a time to the shredded wheat mixture, beating well after each addition.
(You will need to use your hands for mixing at the last.) Turn out to rest on a floured board for 10 minutes.
Flour your hands and knead the dough until it is elastic. Turn into a greased bowl. Cover with a hot damp cloth
and let stand until double in bulk. Punch down and turn over and let double in bulk and punch down again. Knead
for a couple of minutes, then divide into 2 parts and put into 2 greased bread pans. When double in bulk, bake at 350
degrees for 1 hour. Remove from the pans and cool.