Instructions: Baking pans: 2 8 1/2 x 4 1/2 , greased

Preparation: Dissolve yeast in warm water with sugar, let stand for a few minutes.

Add milk, salt, molasses and butter. Stir well; add flour one C at a time until dough is a soft mass. (Add 5th and 6th C with care, as youre kneading.)

Kneading: Use patience and knead about 8 - 10 minutes, adding last of flour. Shape dough into a ball, put into a greased bowl, turning to grease all sides, cover with plastic wrap, place in warm (80-85F) place for about 1 1/2 hrs.

Shaping: Punch down, cut dough into 2 pieces and shape into loaves, put into greased pans. Cover with wax paper and let rise until dough is at edge of pans (about an hour).

Baking: Bake in preheated 375F oven after brushing loaves with egg white mixture. This bread freezes well.

NOTES : In "The Complete Book of Breads" by Bernard Clayton, Jr., there is a recipe for Vollkornbrot, described as a "compact Viennese bread full of wheaty flavor." It is all whole wheat so will be tacky to knead.

Ive made this bread, and though not an easy loaf, it was very good!

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