2 1/2 c. unbleached flour
2 pkgs. instant dry yeast
2 tsp. salt
1/4 c. honey or maple syrup
3/4 c. water
1 c. milk
1/4 c. cooking oil
2 eggs
3 c. whole wheat flour
1/2 c. wheat germ
1/2 c. rolled oats
1/2 c. flour

Combine unbleached flour, yeast and salt in a large bowl. Heat honey, water, milk and oil until very warm (120 to 130). Add warm liquid and eggs to flour mixture and blend. Beat 3 minutes. Stir in whole wheat flour, wheat germ and rolled oats to form a sticky dough.

Knead in 1/2 cup flour (may vary) and work until dough is smooth, pliable and no longer sticky (about 5 minutes). Place dough in greased bowl; cover. Let rise until doubled, about 45 minutes. Punch down dough. Divide into 2 parts. Form into desired shapes and place in greased pans.

Let rise until doubled, about 30 minutes. Bake at 375 degrees for 35 to 45 minutes. IMMEDIATELY remove from pan and cool. (All or part of the unbleached flour may be replaced by whole wheat flour without other adjustments.)