About 4 1/3 c. whole wheat flour
2 pkgs. active dry yeast
2 tbsp. molasses or honey
1 3/4 c. warm water (110 degrees)
1/4 c. salad oil
3/4 tsp. salt
1/3 c. wheat germ

Measure flour into a bowl; place in a 150 degree oven until warmed through, about 10 minutes. Meanwhile, in a large mixer bowl, soften yeast with molasses in 3/4 cup of the water; let stand until bubbly, about 15 minutes. Mix in remaining 1 cup water, oil and salt.

Stir in wheat germ, then start adding flour, about 1 cup at a time. After each addition, beat with a dough hook or vigorously by hand.

When dough begins to pull cleanly from sides of bowl, scrape out onto a board sprinkled with about 1 tablespoon of the flour. Knead just enough to shape into a smooth loaf. Place in a greased 5x9 inch loaf pan and cover lightly with plastic wrap. Let rise 30 to 40 minutes in a warm place until dough is about 1 inch above the rim of the pan.

Bake in a 400 degree oven until loaf is well browned and sounds hollow when tapped, about 35 minutes. Turn out of pan onto a rack to cool. Makes 1 loaf.