Break up a cake of compressed yeast in half a cupful of lukewarm water; or if you use yeast, measure half a cupful into a bowl. Into another vessel pour two cupfuls of milk, and upon this a like quantity of boiling water. Stir into the liquid a tea-spoonful of salt and one of sugar, and let it stand until it is a little more than blood-warm, when add to the yeast. Mix with this a quart of whole-wheat flour, or enough to make a good batter. Beat with a wooden spoon - up-strokes that touch bottom every time - for five or six minutes. The batter should be as light as a souffle. Begin now to beat in more flour and keep it up until you have a soft dough that you can manage with floured hands. Flour your kneading-board, put the dough upon it. Knead ten minutes, and set to rise with a light cloth thrown over it. It should be light in three hours. Knead quickly for five minutes, make into loaves, and when these are light, bake, if the loaves are small, three-quarters of an hour, if large, one hour.