Dissolve the yeast cake in two tablespoonfuls of tepid water. Put into a bowl the milk; add to it a pint of boiling water, and let it stand until it is lukewarm; then add the dissolved yeast, the salt, and enough whole wheat flour to make a thick batter. The batter should drop, but not run off the spoon. Beat this batter with a spoon for fifteen minutes. It becomes quite soft and liquid by beating. Add enough more flour to make a dough; turn it onto the board and knead it a few minutes; return it to pan, and let rise for three hours, or until light. Mold it into small loaves; let it rise again, and bake in moderate oven thirty to forty-five minutes.