Lion House Whole Wheat Bread

I love homemade bread and especially homemade wheat bread. I got this recipe from the new fantastic Lion House Bakery cookbook. I was so happy with how easy it was to make (it takes a while, but each step is easy) and how satisfying and delicious it was with the hamburger soup we had last night. Of course this bread is even better with a shmeer of butter and jam. 

Lion House Whole Wheat Bread 

 1 tablespoon yeast (the recipe calls for 1 package of yeast, but I find at the high altitude that I live at adding a little more yeast works better) 

3 cups lukewarm water 

1 cup rolled or quick oats 

1/4 cup molasses (or honey if you don't have molasses) 

6 tablespoons nonfat dry milk powder 

6 tablespoons shortening 

5 1/2 cups whole wheat flour 

1 1/2 tablespoons salt 

2 cups all purpose flour 

 In the bowl of an electric mixer soften the yeast in the 3 cups of water. Add remaining ingredients in the order listed and beat with dough hook until dough forms a ball and leaves the sides of the bowl, then beat at medium speed for 2 minutes. Oil a large bowl and place dough in bowl, turning to coat dough with oil. Cover loosely and place in a warm place to rise for 1 hour.* 

 Punch down dough and shape into 2 equal loaves. Place in 2 well-greased loaf pans; cover with a clean towel and let rise until almost doubled in size, about 45 minutes. 

 Bake at 350 for 30 minutes or until loaves are a rich golden brown color. Turn loaves out onto a wire rack and cool. Brush tops with melted butter. 

 *A good place to let bread rise is in your oven. I preheat my oven to its lowest temp. (170 degrees) turn it off and then set the dough in the oven to rise with the door to the off left open a crack.