Select whole wheat flour, free from outside bran, pour one-half pint of boiling water into one-half pint of fresh milk. When lukewarm, add one cake of Fleischmann's compressed yeast, dissolved in two tablespoonfuls of warm water, two level teaspoonfuls of salt, one level tablespoonful of butter and one rounding tablespoonful of sugar. Mix and stir in sufficient whole wheat flour to make a batter that will drop from a spoon, beat well, cover securely to exclude air and stand in a warm place (about 75 degrees) for three hours, or until quite light, then stir in sufficient flour to make a soft dough, knead lightly for about ten minutes, making a softer loaf than in white bread. Now mould in two loaves, place in greased pans, cover and let stand in a warm place until the loaves are double their bulk, about one hour. Bake in a slow oven for about an hour and a half. If preferred it may be worked up into a solid loaf like white bread, and finished the same, except that it must be baked longer.