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Whole Wheat Bread

1 cake FLEISCHMANN'S YEAST 1 cup milk, scalded and cooled 4 tablespoonfuls light brown sugar or molasses 1 cup lukewarm water 2 tablespoonfuls lard or butter, melted 4 cups graham flour 1 cup sifted white flour 1 teaspoonful salt Dissolve yeast and sugar, or molasses, in lukewarm liquid. Add lard or butter, then flour gradually. or enough to make a dough that can be handled, and the salt. Knead thoroughly, or "throw and roll," being sure to keep dough soft.

Cover and set aside in a warm place to rise for about two hours.

When double in bulk, turn out on kneading board, mould into loaves, and place in well-greased pans, cover and set to rise again-about one hour, or until light. Bake one hour, in a slower oven than for white bread.

If wanted for over night, use one-half cake of yeast and an extra half-teaspoonful salt.