• 2  packages active dry yeast
• 1  cup warm water
• ¹/₂ cup butter or margarine
• ¹/₃ cup dark molasses
• 4  teaspoons salt
• 1¹/₂ cups milk, scalded
• 4  cups whole wheat flour
• 3¹/₂ cups sifted enriched all-purpose flour

1. Soften yeast in warm water. Set aside.

2. Combine butter, molasses, salt, and milk in a large bowl; mix well. Cool to lukewarm.

3. Mix 1 cup whole wheat flour, then yeast, into liquid mixture. Add remaining whole wheat flour, 1 cup at a time, mixing after each addition. Add all-purpose flour gradually, beating until a stiff dough is formed.

4. Turn dough onto a lightly floured surface. Knead 10 minutes, or until dough is smooth and elastic. Cover; let rest 20 minutes.

5. Punch dough down and divide in half. Shape into loaves and place in greased 9x5x3-inch loaf pans. Cover; let rise in a warm place until double in bulk (1 hour).

6. Bake at 375 ํF 40 to 45 minutes. Remove from pans and place on wire racks to cool.

[ 2 loaves bread ]

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