|Whole wheat flour||4 1⁄3 Cup (69.33 tbs)|
|Active dry yeast||2|
|Milk||1 3⁄4 Cup (28 tbs)|
|Molasses||1⁄3 Cup (5.33 tbs)|
In a large mixing bowl combine 2 cups of the whole wheat flour and the yeast.
In saucepan heat milk, molasses, lard, and salt just till warm (115-120°), stirring constantly.
Add molasses mixture to dry mixture in mixing bowl.
Beat at low speed with electric mixer for 1/2 minute, scaping the sides of the bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough of the remaining whole wheat flour to make a moderately stiff dough.
Turn dough out onto lightly floured surface and knead till smooth and elastic (4 to 5 minutes).
Shape into a ball.
Place in a lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (1 to 1 1/2 hours).
Punch dough down; turn out on lightly floured surface.
Cover; let rest 10 minutes.
Shape in a loaf; place in greased 9x5x3-inch loaf pan.
Cover and let rise in warm place till double (about 30 minutes).
Bake at 375° till done, 35 to 40 minutes.
Remove from pan and cool on wire rack