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1
In saucepan, heat milk not to boiling.
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2
Remove from heat and add sugar, salt and 1/4 cup butter, stir until blended.
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3
Cool to lukewarm.
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4
Sprinkle yeast over water in large bowl.
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5
Stir to dissolve yeast- stir in lukewarm milk mixture.
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6
Add 4 cups whole wheat flour, beat vigorously with wooden spoon until smooth.
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7
Gradually add remainder of whole wheat flour.
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8
Mix in last of it with hands until dough is stiff Turn dough out onto lightly floured surface.
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9
Knead dough for about 5 minutes until dough is smooth and has some elasticity.
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10
Place in greased large bowl.
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11
Turn dough so greased side is up.
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12
Cover with towel; let rise in warm place (85F is good), until it doubles in size, about an hour.
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13
Turn dough again on floured surface.
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14
Divide into halves.
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15
Cover about 10 minutes.
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16
Cut each of the two halves into two pieces.
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17
Roll each piece into about a 12 inch strip.
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18
Twist two strips together.
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19
Repeat the process.
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20
Roll into a ball to fit into a 9x5x2-3/4 greased pan.
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21
Mold evenly into pan.
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22
Repeat process with remaining two pieces.
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23
Brush tops of two loaves with a little butter, margarine or oil.
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24
Let the two loaves rise in a warm place until dough rises to tops of pans- about an hour.
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25
Preheat oven 400F.
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26
Bake in middle of oven for 35- 40 minutes.
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27
Turn out pans onto racks, brush top with melted butter.
