3/4 c. milk
3 tbsp. sugar
4 tsp. salt
1/3 c. butter
1/3 c. molasses
1 1/2 c. warm, not hot, water
2 pkgs. or cakes Fleischmann's yeast, active dry or compressed
4 1/2 c. whole wheat flour
2 c. sifted enriched flour

Scald milk. Stir in sugar, salt, butter and molasses. Cool to lukewarm. Measure water into bowl (warm, not hot, for active dry yeast; lukewarm for compressed). Sprinkle or crumble in yeast; stir until dissolved. Stir in lukewarm milk mixture. Mix together whole wheat and enriched flour; add half the flour to the yeast mixture. Beat until smooth. Stir in remaining flour mixture.

Turn dough out on lightly floured board. Knead until smooth and elastic. Place in greased bowl; brush top with soft shortening. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour and 15 minutes. Punch down and turn out on lightly floured board. Divide in half; shape into loaves.

Place in greased bread pans, 9"x5"x3". Cover. let rise in warm place, free from draft, until center is slightly higher than edge of pan, about 1 hour. Bake in hot oven, 400 degrees about 50 minutes. Cool, wrap as directed for freezing and store.