2 c. buttermilk
1/2 c. honey
2 tbsp. butter
2 c. unbleached or bread flour
1 c. quick oats
1/3 c. wheat germ
1/2 c. bran cereal
1 tsp. salt
2 pkgs. dry yeast
1 egg, slightly beaten (or 1/4 c. egg substitute)
3-4 c. flour (1 c. whole wheat, rest unbleached or bread)

Heat buttermilk, honey, and butter in small saucepan until very warm (about 115-120 degrees). butter may not melt completely. Combine the 2 cups flour and other dry ingredients in large bowl. Add warm liquid, stir to moisten, then stir in egg. Beat about 3 minutes at medium speed with electric mixer. Add remaining flour, about 1/2 cup at a time, and mix by hand to form a stiff dough.

Turn onto floured surface and knead about 5 minutes until not sticky. Place in greased bowl, turning dough to grease top. Cover with damp cloth and let rise in warm place until double, about 45-60 minutes. Punch down, turn onto lightly floured surface and divide in half.

Shape each half into loaf and place in greased loaf pans (use non-fat spray). Cover and let rise until double or about 1 inch above top of pan. Bake in preheated oven at 425 degrees for 10 minutes, then reduce heat to 350 degrees and bake about 25 minutes or until loaf sounds hollow when tapped. Remove from pans and cool on wire rack. Wrap in waxed paper and put in plastic bag. May need to refrigerate in warm weather to reduce spoilage. Can also wrap tightly in plastic wrap, put in plastic bag and freeze.