This recipe was clipped from The WORKBASKET magazine and published in 1979. It looks like a promo recipe section for Chex cereals. Recipe is typed below along with a scanned copy.
Old-Fashioned Whole Wheat Bread
Save some for toasting
2 cups Wheat Chex cereal
1/4 cup sugar
2 teaspoons salt
1/4 cup shortening
1 cup milk
1 1/4 and 1/4 cups warm water
1 package active dry yeast or 1 cake compressed yeast
4 1/4 to 5 1/2 cups all-purpose flour
In large bowl combine Chex, sugar, salt and shortening. Heat milk and 1 1/4 cups water to boiling. Pour over ingredients in bowl. Cool to warm (105-115°). Stir frequently. Dissolve yeast in remaining 1/4 cup water. Stir into cereal mixture. Add 2 cups flour. Mix well. Stir in enough additional flour to form a stiff dough.
Turn onto lightly floured surface. Knead until smooth and elastic. Work in additional flour as needed. Form into a ball. Put in greased bowl. Turn to grease all sides. Cover. Let rise in warm place, free from draft, until double (about 1 hour).
Punch dough down. Place on lightly floured surface. Knead about 2 minutes. Form into two loaves. Place in two greased 8½ x 4½ x 2½-inch loaf pans. Brush tops of loaves with melted butter. Let rise in warm place until almost double (about 30 minutes).
Bake in preheated 350° oven 1 hour or until bread sounds hollow when lightly tapped. Remove from pans at once. Cool on rack. Makes 2 loaves.