Old-Fashioned Graham Yeast Bread

In a small bowl, dissolve the yeast in warm water.

Let it sit for 5-10 minutes until foamy.

In a microwave-safe container, combine the water (or milk) and molasses.

Heat in the microwave until warm, but not boiling.

In a large mixing bowl, combine the warm water/molasses mixture with the yeast mixture, salt, and graham or whole wheat flour.

Stir until well combined.

Cover the bowl with plastic wrap or a clean kitchen towel and let it rest in a cool place overnight, or for at least 8 hours.

In the morning, stir the mixture well.

It will be runny.

Preheat the oven to 450 degrees F (230 degrees C).

Grease two 9x5x3-inch loaf pans.

Pour the bread mixture evenly into the prepared loaf pans.

Let it rise in a warm place for 1 hour.

After the rising time, place the loaf pans in the preheated oven.

Bake for 10 minutes, then reduce the heat to 400 degrees F (200 degrees C) and continue baking for about 50 minutes more, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.