As per Arielle's request...
Grandma Syverson's Whole Wheat Bread
3 c. scalded milk
3 c. hot water
1/2 c. sugar (I think I used less)
dissolve 2 pkgs. yeast in this.
In very large bowl mix:
4 cups whole wheat flour
2 Tbsp. salt
1/2 cup melted fat or shortening
Slowly add the liquid. Mix thoroughly. (It will be soupy at this point.)
Add 7-9 more cups of flour. Her recipe calls for white flour but I used 100% hard whole wheat. I also added wheat gluten per package directions. I do believe that when all was said and done I ended up using a total of 15 or 16 cups of flour which means instead of the 7-9 more it was more like 12 more.
Knead 15 minutes.
Raise till double.
Knead down and raise again.
Knead down and form 6 loaves. Raise one hour.
Bake at 350* for 45 minutes.
We made this on Friday and still have a loaf left. Sundays we don't each much bread because we are gone most of the day. In a typical weekday we go through nearly 2 loaves a day for our family of 6.
This is how I made it. Her recipe card had very few, if any, detailed directions.