3/4 c. milk (whole or skim)
3 tbsp. sugar
2 tsp. salt
1/3 c. butter
1/3 c. molasses
1 1/2 c. warm water
2 pkgs. active dry yeast
4 1/2 c. unsifted whole wheat flour
2 3/4 c. unsifted white flour

Scald milk; stir in sugar, salt, butter and molasses. Cool to lukewarm.

Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in lukewarm milk mixture, 2 cups whole wheat flour and 2 cups white flour. Beat until smooth. Add enough of the remaining flours to make a soft dough. Turn out on lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until almost doubled in bulk, about 1 hour.

Punch down and knead for about 2 to 3 minutes to work out all large air bubbles. Divide in half. Pat each half into a large rectangle. Fold lengthwise into thirds. Fold ends under and place in two greased 9"x5"x3" bread pans. Cover; let rise in warm, draft free place until doubled in bulk, about 1 hour. Bake in hot oven, 400 degrees, about 25 to 30 minutes. Remove from pans to cool. Makes 2 loaves.