2 cups whole wheat flour
1/4 cup granulated sugar
1/4 cup lard or shortening
2 teaspoons salt
2 packages active dry yeast
2 cups very warm water (120 degrees F to 130 degrees F)
3 to 4 cups all-purpose flour
2 teaspoons all-purpose flour
Mix whole wheat flour, sugar, shortening, salt and yeast in a large bowl; stir in warm water. Beat on low speed of electric mixer for 1 minute, scraping the bowl frequently. Beat on medium speed for 1 minute, scraping bowl frequently.
Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.
Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes.
Place in a greased bowl. Turn the greased side up. Cover and let rise in a warm place until double, 40 to 60 minutes. The dough is ready when an indentation remains when dough is touched.
Punch dough down, divide into halves, and let rest for 5 minutes. Shape into 2 round, slightly flat, loaves. Place loaves on opposite corners of a large greased cookie sheet. Cover with a dry cloth and set to rise another 45 minutes.
Preheat the oven to 375 degrees F.
Make 1/2-inch deep slashes across the top of each loaf in a lattice, bear paw or squash blossom design. Sprinkle each loaf with 1 teaspoon all-purpose flour.
Bake loaves for 35 to 40 minutes, until they are light brown and sound hollow when tapped.
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