2 c. milk
1/2 c. light brown sugar, packed
1 tbsp. salt
1/4 c. butter
1 c. warm water (105-115 degrees)
2 pkg. active dry yeast
8 c. unsifted whole wheat flour
All purpose white flour
3 tbsp. butter, melted

In saucepan, heat milk until bubbles form around edge of pan; remove from heat. Add sugar, salt and 1/4 cup butter; stir until butter melts; cool to lukewarm. If possible, check temperature of water with a thermometer. Sprinkle yeast over water in large bowl. Stir to dissolve yeast; stir in the lukewarm milk mixture. Add 4 cups whole wheat flour; beat vigorously with wooden spoon until smooth. Gradually add rest of whole wheat flour; mix in last of it with hand until dough is stiff enough to leave side of bowl.

Turn dough out on lightly floured pastry cloth. Knead until dough is smooth and elastic, about 5 minutes. Place in lightly greased large bowl; turn dough to bring up greased side. Cover with towel; let rise in warm place (85 degrees), draft free, until doubled, 1 hour. Again, turn dough on cloth. Halve; let rest, covered, 10 minutes. Cut each half into two.

With palms, roll each part into a 12 inch strip. Twist 2 strips together 3 times; press ends even; pinch ends to seal. Place in greased 9 x 5 x 3 inch pan. Brush surface with a little melted butter. Repeat with other half. Let loaves rise n warm place, free of drafts, until sides come to top of pans and tops are rounded, 1 hour.

Place rack in middle of oven. Preheat oven to 400 degrees. Bake 35-40 minutes. Crust will be a deep golden brown and loaves will sound hollow when tapped. (If crust is too brown after baking 25 minutes, cover with foil or brown paper.) Turn out of pans onto racks; brush tops with melted butter. Serve warm or cold. Makes 2 loaves. This bread is delicious!