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Entire Wheat Bread

For two large loaves allow two quarts of entire wheat flour; one and one-half pints of warm water; one tablespoon of sugar; one tablespoon of butter; one-half tablespoon of salt; one-half cake of compressed yeast, or one half cup of home-made yeast. Measure the flour before sifting; then sift it into a bowl, setting aside one cup to be used in kneading the bread later on. Add the sugar and salt to the flour, dissolve the yeast (if the compressed is used) in a little of the water, and pour it and the rest of the water into the bowl; lastly add the butter, slightly softened. Beat the dough vigorously with a spoon; and when it is smooth and light, sprinkle the board with some of the flour reserved, turn out the dough upon it, and knead it for twenty minutes. Return the dough to the bowl and set it to rise over night. This will take six or eight hours if the bread is started in the morning. When the dough is light turn it out upon the board, divide it into two loaves, mold them smooth, place them in well-greased pans, and set them in a warm place. When the loaves have doubled in size, bake for one hour.