2 c. milk, scalded
3 tbsp. shortening or butter
3 tbsp. molasses
1/2 c. honey
2 tsp. salt
1 cake compressed or pkg. granular yeast
1 tbsp. sugar
1/2 c. lukewarm water
2 1/2 c. sifted all-purpose flour
3 c. unsifted whole wheat flour
1/2 c. Miller's bran
1/2 c. wheat germ
1/2 c. Quaker oats
3/4 c. nuts
3/4 c. raisins

Scald milk, add shortening, molasses, honey and salt. Cook to lukewarm. Dissolve yeast and sugar in lukewarm water. Let stand 10 minutes. Add yeast to lukewarm milk. Stir in 2 1/2 cups of all-purpose flour. Beat until full of bubbles. Then add whole wheat flour, bran, nuts, raisins, wheat germ and oats gradually.

Turn the dough on floured board, knead until smooth and satiny. Place in a greased bowl. Cover. Let rise in a warm place until double in bulk, about 1 1/2 hours.

Punch dough down again and let rise until about 3/4 as high as the first rise, about 3/4 hour.

Divide dough in two portions. Shape into two loaves.

Place in greased bread pans. Cover. Let rise until double in bulk. Bake at 375°F for 35 to 40 minutes.