3/4 c. scalded milk
4 tbsp. sugar
3 1/2 tsp. salt
6 tbsp. shortening
3/8 c. molasses
1 1/2 c. lukewarm water
2 pkgs. active dry or 2 cakes yeast
4 1/2 c. whole wheat flour
2 c. sifted flour (all purpose)
Extra white flour
Extra shortening
Salad oil, or softened butter

Combine scalded milk, sugar, salt, shortening, and molasses in the pan in which milk scalded. Let cool to lukewarm. Crumble yeast into warm water in very large mixing bowl. For compressed yeast use lukewarm water. Stir until dissolved. Stir in milk and molasses mixture. Add half of combined whole wheat and white flour. Beat until smooth. Stir in rest of flour mixture, mixing to incorporate all flour. Cut dough in half. Cover the two with towel for 15 to 20 minutes. Grease two loaf pans. Shape in loaves, place in pans. Cover with towel. Let rise 30 minutes or until slightly higher then edges. Heat oven to 400 degrees. Bake for 50 minutes. Remove from pan as soon as they come out of oven.