3 tbsp. sugar
2 tsp. salt
2 pkgs. active dry yeast
3 c. whole-wheat flour
2 c. all purpose flour
2 1/4 c. milk, powdered
1/3 c. butter
1/3 c. molasses

In large bowl combine sugar, salt, yeast, 2 cups whole wheat flour and 1 cup all purpose flour. Mix milk with hot tap water, stir in molasses and butter. Gradually beat into dry ingredients. Beat in 1/2 cup whole wheat flour and 1/2 cup all purpose flour. Beat in another 1/2 cup of each flour; knead until smooth and elastic about 10 minutes. Shape dough into ball and place in greased large bowl, turning dough to grease top. Cover with towel; let rise in microwave about 1 hour.

Punch down dough, turn onto lightly floured surface; cut in half; cover with bow;, let dough halves rest 15 minutes. Grease two 9 x 5 inch loaf pans.

With lightly floured rolling pin, roll one dough half into a 12 x 8 inch rectangle. Starting at a narrow end, roll dough up tightly and pinch the edge with your fingers, fold under ends. Place the roll, seam side down in loaf pan. Repeat with remaining half. Cover loaves with towel; let rise in microwave until loaves are doubled, about 1 hour.

Preheat oven to 400 degrees. Bake loaves 30 minutes or until golden and loaves sound hollow when top is tapped lightly with fingers. Remove from pans immediately so bottoms don't become soggy and cool on wire racks.