1 Quart Milk, scalded
6 tbsp Shortening
4 tbsp Molasses
2 tbsp Brown sugar
2 tbsp Salt
2 pkgs Yeast
1/4 C Luke warm water
8 C Whole wheat flour ( stone ground is the best)
4 C Sifted all purpose flour
Combine first five ingredients in a saucepan; scald milk and cool to luke warm. Dissolve yeast in warm water and add to cooled milk mixture. Add wheat flour and enough white flour (about 4 C) to make a soft dough. Knead on a floured surface for 10 minutes or until smooth. Grease bowl and place dough in; turn once. Cover and let rise in warm place for about 2 hours. Punch dough down and let stand for 30 minutes. Form into 4 balls and let rest for 10 minutes. Form into small oblong loaves and place in greased loaf pans. Rub soft butter on loaves and cover and let rise in warm place until doubled. About 1-1-2 - 2 hours. Bake at 400 degrees for 40 minutes. Remove from loaf pans immediatly and brush with butter.