Mother's Brown Bread


  • 1 cake compressed yeast

  • 3 cups lukewarm water

  • 1/2 cup molasses

  • 1 tbs. salt

  • 1/2 cup melted shortening

  • 6 cups white flour

  • 2 cups whole wheat or graham flour

  • 1/2 cup sugar (or less)


Dissolve yeast in 1/2 cup lukewarm water. Let stand 15 minutes. Add 2 1/2 cups lukewarm water, molasses, salt, sugar, and shortening. Add enough flour to make a soft sponge. Beat thoroughly for 10 minutes. Then add flour to make a stiff dough. Knead, then place in a greased bowl, cover and let set in warm place. When doubles in bulk, knead again. Let rise once more, then shape into loaves. Let rise until light. Bake about 45 minutes in moderate oven. Brush tops with melted butter. Makes 4 medium sized loaves. For a delicious nut bread, try adding walnuts to part of the dough. Bake as usual.

Note: For half recipe, use 1 pkg. yeast and 2 cups whole wheat flour, less white flour. Use part skim milk for liquid.

Recipe from my Norwegian ancestors.