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Whole-Wheat Bread

1 cake compressed yeast 3 level tablespoons brown sugar 3 tablespoons melted lard 11/2 cups lukewarm water 71/2 cups whole-wheat flour 11/2 cups milk, scalded and cooled 1 teaspoon salt Dissolve the yeast and sugar in lukewarm liquid; add lard or butter; then flour, gradually, as whole wheat flour absorbs moisture slowly, and last the salt. Knead thoroughly, being sure to keep dough soft; place in well-greased bowl, cover and set aside in warm place, to rise for about two hours. When double in bulk, turn out on kneading board. Mold into loaves; place in well-greased pans; cover and set to rise again for about one hour, or until light. Bake one hour, in a slower oven than for white bread. •