1 1/2 cakes yeast
1/2 c. warm water
2 c. milk, scalded
2 tbsp. shortening
2 tsp. salt
3/4 c. molasses
1/2 c. sugar
3 c. warm water
1/2 c. whole wheat flour
3/4 c. rye flour
14 to 15 c. white flour (can substitute 1 c. bran for white flour)

Combine yeast in 1/2 cup water. To scalded milk, add the shortening, salt, molasses, sugar and warm water, stirring well to dissolve sugar. Add yeast mixture. Stir in whole wheat and rye flour. Add enough white flour to be stiff. Knead dough. Let rise until double. Form 4 loaves. Let rise again until doubled. (A pinch of ginger will make bread rise faster.) Bake at 315 degrees for first 15 minutes, then 350 degrees for 15 minutes.