Put water, molasses, dry milk, salt, yeast, butter, 1 cup whole wheat flour, & 1 cup unbleached flour in a large mixing bowl.

Beat for 1 minute on high.

Add the other 1 1/2 cups of the whole wheat flour and mix well. Then beat on high speed again for 3 minutes.

Switch to the dough hook and gradually add more unbleached flour. Add it a little at a time until it forms a rough ball on the dough hook.

You can turn it out onto a lightly floured board to knead, or continue to knead in the mixer. Knead for 8 minutes, added flour sparingly if needed to keep the dough from sticking.

Butter a large bowl. Shape the dough into a ball and put in the bowl, turning it over to butter the top.

Cover with a damp bread cloth and allow to rise until doubled. That should take about an hour.

Butter 2 loaf pans. Set aside till needed.

After the first rise, punch the dough down and form into a ball. Cut it n half and form 2 loaves.

Place the loaves seam side down into the prepared loaf pans.

Cover again with a damp bread cloth and allow to rise a 2nd time.

Let rise until the dough is 1/2 to 1 inch above the top of the loaf pans. That should take about 45 minutes.

Bake in a preheated 375° F oven for 35 - 45 minutes.

Remove the bread from the pans and put them on a wire rack to cool.

If you want the top crust soft, put butter on the top.

Let cool completely before slicing for the best texture.