Whole Wheat Bread

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 9×5x3-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 ]