1 quart hot milk 1 quart cold water 2 tablespoons salt 1 yeast cake in 1/4 cup tepid water

1 cup fat (optional) 1 cup molasses 3/4 quart bran 1 1/2 quarts bread flour Barley flour to knead

Scald milk; add water, salt, molasses, melted fat, dissolved yeast, and bran. Beat thoroughly, add bread flour, and barley flour to knead. Keep as soft as can be handled. Let rise over night; shape in loaves, brush with oil or melted fat, let rise until double in bulk. Bake an hour or more, according to size of loaves, in moderate oven. Makes six large loaves.