2 c. milk
1/2 c. light brown sugar, packed
1 tbsp. salt
1/4 c. butter or reg. butter
1 c. warm water (105 to 115 F.)
2 pkgs. active dry yeast
7 c. unsifted whole-wheat flour
1 1/4 c. unsifted all-purpose flour
3 tbsp. butter, melted

1. In small saucepan, heat milk until bubbles form around edge of pan; remove from heat. Add sugar, salt and 1/4 cup butter; stir until butter melts; cool to lukewarm.

2. If possible, check temperature of water with thermometer. Sprinkle yeast over water in large bowl, stirring until dissolved. Stir in milk mixture.

3. Add 4 cups whole-wheat flour; beat vigorously with wooden spoon until smooth. Gradually add remaining whole-wheat flour and the all-purpose flour, mixing in last of it with hand until dough is stiff enough to leave side of bowl.

4. Turn out dough onto lightly floured pastry cloth or board. Knead until dough is smooth and elastic--about 10 minutes.

5. Place in lightly greased large bowl; turn dough to bring up greased side. Cover with towel; let rise in warm place (85 F.), free from drafts, until double in bulk--about 1 hour.

6. Turn out dough onto lightly floured pastry cloth or board. Divide in half. Let rest, covered, 10 minutes. Roll out one half into a 16x8 inch rectangle; roll up, starting at one end. Press ends even; pinch to seal; tuck under loaf.

7. Place, seam side down, in greased 9x5x3 inch loaf pan. Brush surface lightly with some of the melted butter. Repeat with other half of dough.

8. Let loaves rise in warm place, free from drafts, until sides come to top of pans and tops are rounded--about 1 hour.

9. Place oven rack in middle of oven. Preheat oven to 400 F.

10. Bake 35 to 40 minutes, or until crust is deep golden brown and loaves sound hollow when tapped. (If crust seems too brown after 35 minutes of baking, cover with foil or brown paper.)

11. Turn out of pans onto wire racks; brush tops with remaining melted butter. Serve slightly warm or let cool completely.

Makes 2 loaves.