Measure boiling water, butter, salt, and molasses into a mixing bowl.

Crumble shredded wheat into the mixture.

Cool to lukewarm.

Dissolve yeast in warm water.

Let proof for a few minutes until foamy.

Add the yeast mixture to the lukewarm shredded wheat mixture.

Add flour gradually, one cup at a time.

Mix until a fairly stiff dough forms.

Knead the dough 100 times.

Grease a bowl.

Place the dough in the greased bowl.

Cover the bowl and let rise for 2 hours.

Punch down the dough.

Let rise for another hour.

Turn the dough out onto a lightly floured board.

Punch down the dough again.

Let rest for 10 minutes.

Divide the dough into two equal portions.

Shape each portion into a loaf.

Place the loaves in greased loaf pans.

Let rise until doubled in size.

Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 50 minutes.

If the crust gets too brown, cover with foil during the last part of baking.