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Ingredients
- 6 c. "entire wheat" flour (whole wheat)
- 1 1/3 cakes compressed yeast
- 2 c. scalded milk
- 1/4 c. molasses
- 1 tsp. salt
- 1/2 c. lukewarm water
Method
- Dissolve yeast in lukewarm water.
- Stir molasses and salt into milk and bring to lukewarm, then add yeast mix.
- Beat in the flour, enough until the mixture is almost firm enough to knead. Cover and let rise until doubled, cut down and transfer to well-oiled bread pan.
- Smooth over top with knife; let stand until almost double.
- Bake in slow oven (300°) for about 1 hour.
