4 c. white flour
1 1/2 c. warm water
2 pkgs. yeast
3 tbsp. sugar
1 c. milk
1/3 c. molasses
5 tbsp. butter
1 tbsp. salt
3 c. whole wheat flour

Dissolve yeast in warm water. Mix in 1 1/2 cups white flour and 3 tablespoons sugar. Stir until smooth. Cover and let rise 30 minutes. Scald milk; add molasses, butter, and salt. Cool to lukewarm. Stir down sponge; add milk mixture and remaining white flour plus enough whole wheat flour to make a soft dough. Knead 8 to 10 minutes. Place in greased bowl and turn to grease all over. Cover and let rise 30 minutes. Punch down dough. Shape into loaves and rolls. Let rise 30 minutes. Bake in preheated 400 degree oven until golden brown and sounds hollow when tapped. Butter top, if desired. Yield: 2 loaves.

Note: The way this bread is made gives plenty of time to mix white bread too and make "checkerboard" rolls or swirled bread loaves.