Unkneaded Entire Wheat Bread - cooking recipe

Ingredients

6 c. \"entire wheat\" flour (whole wheat)
1 1/3 cakes compressed yeast
2 c. scalded milk
1/4 c. molasses
1 tsp. salt
1/2 c. lukewarm water

Preparation

Dissolve yeast in lukewarm water.
Stir molasses and salt into milk and bring to lukewarm, then add yeast mix.
Beat in the flour, enough until the mixture is almost firm enough to knead. Cover and let rise until doubled, cut down and transfer to well-oiled bread pan.
Smooth over top with knife; let stand until almost double.
Bake in slow oven (300\u00b0) for about 1 hour.