A few words about whole wheat flour: Mama uses a wheat grinder to make her flour from wheat in our food storage. Her grinder turns out wheat flour as soft and fine as white flour. Not all wheat flour is this fine. My mother made those fabulous blueberry-and-whole-wheat pancakes from a flour as coarse as cornmeal. I suggest the fine stuff for making bread. Mama says that she has many recipes for homemade wheat bread, and that they're all delicious, but that this one is her favorite. It's from Debby Haycock, the mother of Emily Haycock, one of Sandy's BYU-Idaho roommates. 3 C. hot water 2/3 C. brown sugar 3 tsp. salt 1/3 C. shortening 2 Tbsp. yeast 1 Tbsp. white sugar 1/2 C. warm (NOT hot) water 3 C. wheat flour 2 Tbsp. soy flour 3 Tbsp. flaxmeal 1/2 C. wheat germ 1/2 C. oat bran 1/4 C. gluten flour white flour as needed (you'll see; read the recipe) In a saucepan, mix hot water, brown sugar, salt and shortening. Heat until shortening is melted. In a separate bowl, mix yeast, white sugar and warm water. Once the shortening mixture has cooled to lukewarm, add flour, soy flour, flaxmeal, wheat germ and oat bran. When the shortening mixture has cooled more, add the gluten flour and the yeast mixture (which should be foamy and rising by now). Knead the dough while adding white flour until the dough has reached desired consistency, about 5-8 minutes. The dough should be soft but not sticky to the touch. (You'll have to play with this part a little.) Let rise until double in size. Divide into 3 loaves and lay each one in a greased loaf pan . Let rise again. Bake at 375°F for about 20-25 minutes or until top is golden brown.