This delicious, wholesome bread needed no kneading and toasts beautifully.

1 c. milk
1/4 c. molasses
1 tbsp. butter
1/2c. warm water, 105-115 degrees
4 c. sifted all purpose flour
2 tbsp. milk for glaze
1 1/2 c. cold water
2 tbsp. light brown sugar
1 tbsp. salt
2 pkgs. active dry yeast
5 c. unsifted whole wheat flour

Bring milk and cold water to a boil in a small saucepan. Off heat, mix in molasses, sugar, butter and salt; cool to lukewarm. Place lukewarm water in a warm large mixing bowl and sprinkle in yeast. Stir cooled mixture into yeast, then beat in all purpose flour, 1 cup at a time. mix in whole wheat flour, 1 cup at a time. Place dough in a buttered large bowl, cover with cloth and let rise about 1 hour in a warm draft free place until doubled in bulk. Punch dough down and stir briefly (it will be stiff). Divide dough in half and pat firmly into 2 well greased 9"x5"x3" loaf pans, rounding tops a little; brush tops with milk to glaze. Cover and let rise about 45 minutes until almost doubled in bulk. When loaves are risen, preheat oven to 400 degrees. Bake 20 minutes, reduce oven to 375 degrees and bake 45 to 50 minutes longer or until richly browned and hollow sounding when tapped. Turn loaves out immediately and cool on wire racks.