Whole Wheat Bread

3 to 3 ½ cups all-purpose flour
1 package active dry yeast
1 ¾ cups water
1/3 cups packed brown sugar
3 tbsp. butter, margarine or shortening
1 ¼ tsp. salt
2 cups whole wheat flour

In large mixing bowl combine 2 cups of all-purpose flour and the yeast; set aside. In a medium saucepan heat and stir water, brown sugar, butter and salt just until warm (120ºF to 130ºF) and butter almost melts. Add water mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour and as much of the reaming all purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until double in size (1-1 ½ hours) Punch dough down.
 Turn out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Meanwhile, lightly grease two bread loaf pans. Shape each dough half into a loaf by patting or rolling. To shape by patting gently pat and pinch tucking edges underneath. To shape by rolling on a lightly floured surface, roll into a 12x8 inch rectangle. Tightly roll up each dough rectangle, starting from a short side. Seal seams with your fingertips. Place shaped dough halves in prepared pans. Cover and let rise in a warm place until nearly double in size (30-45 minutes).Preheat oven to 375ºF. Bake for 35 o 40 minutes or until bread sounds hollow when lightly tapped (if necessary, cover loosely with foil the last 10 minutes of baking to prevent over browning.)Immediately remove bread from pans. Cool on wire rack.