2 pkgs. dry yeast
1/3 c. warm water
2 c. scalded milk
1/2 c. dark brown sugar
3 c. whole wheat flour
2 1/2 c. white flour
2 tsp. salt
1/4 c. butter
2 eggs, beaten

Soften yeast in warm water. Stir sugar and salt in yeast. Put butter into scalded milk; cool to lukewarm. Combine with yeast mixture and eggs. Gradually stir in wheat and white flour, one cup at a time, beating thoroughly after each addition. Cover and let rise in warm place until doubled in size, 45 to 50 minutes. Stir down and beat 1 minute more. Pour into 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch cans or coffee cans. Spread batter evenly. Cover; let rise in warm place until batter reaches top of pans. Bake at 375 degrees for 40-50 minutes. Cool on racks.