1/2 c. brown sugar
1 scant T. salt
1/3 c. shortening
2-1/2 c. hot water
1 T or pkg. yeast
3 c. whole wheat flour
2-1/2 c. all purpose flour
1/2 c. dry skim milk powder

1/2 c. brown sugar 1 scant T. salt 1/3 c. shortening 2 -1/2 c. hot water 1 T or pkg. yeast 3 c. whole wheat flour 2 -1/2 c. all purpose flour 1/2 c. dry skim milk powder

Use a large contained for mixing, so there is no risk of dough rising over the top.
Put sugar, salt and shortening in bowl, add hot water, cool to lukewarm.
Add yeast and let stand 10 minutes.
Add whole wheat flour, beat well.
Add milk powder and all purpose flour, mix well.
The dough should be soft and slightly sticky.
Smooth salad oil over the top and cover well.
Leave on the counter until morning.

Punch the dough down, then turn out on floured board and cut in half.
Shape into loaves.
Place into greased pans and set in warm place to rise.
When doubled in bulk (in about an hour) bake at 375 degrees for about 45 to 60 minutes.