2 cakes of pkg. of yeast
2/3 c. lukewarm water
1 tbsp. sugar
2 c. milk, scalded
1 tbsp. salt
1/2 c. brown sugar
6 c. unsifted whole wheat flour
2 tbsp. melted butter

Soften yeast in lukewarm water with 1 tablespoon sugar. Scald milk, add salt and the 1/2 cup sugar and cool to lukewarm in a 4 quart mixing bowl. Stir in softened yeast and half the flour, until thoroughly combined. Then stir in the melted butter, add the remaining flour and stir until thoroughly mixed. Dough will be very soft and sticky, but do not add more flour, for the softer the dough the more tender, light and moist the bread will be.

Cover bowl and set in warm place (about 85 degrees) to rise 1 hour. Leaving dough in bowl, knead it for 5 minutes until smooth and somewhat stiffened; do not use additional flour. Again cover and let rise for 1/2 hour. Divide dough into 2 portions and place in buttered pans, 9 x 5 x 3 inches, pressing into corners and smoothing surface with buttered hands. Dough will be to soft to shape into loaves before placing in pans.

Cover pans with cloth and let loaves rise for 1/2 hour. Then bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and continue baking 50 minutes longer. Turn out immediately onto cake coolers and cool before slicing. Makes 2 loaves.