2 1/2 c. boiling water
1 c. uncooked quick rolled oats
3/4 c. nonfat dry milk
1/2 c. soy flour
1/4 c. wheat germ
1/4 c. brown sugar (packed)
1/4 c. honey
1 tbsp. plus 1 tsp. sea salt
3 tbsp. salad oil
2 tbsp. brewers' yeast
2 pkg. active dry yeast
1/2 c. warm water (105 to 115 degrees)
5 1/2 to 6 c. stone-ground whole wheat flour
Salad oil
Wheat germ

Combine boiling water, oats, dry milk, soy flour, 1/4 cup wheat germ, the sugar, honey, salt, 3 tablespoons oil and the brewers' yeast in large mixer bowl. Cool to lukewarm.

Dissolve active dry yeast in warm water. Add yeast and 2 1/2 cups of the whole wheat flour to the oats mixture. Beat 2 minutes on medium speed, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, 10 to 12 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if an indentation remains when touched.)

Punch down dough; divide in half. Flatten each half with hands or rolling pin into a rectangle, 18 x 9 inches. Fold crosswise into thirds, overlapping the 2 sides. Roll dough tightly toward you, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. With side of hand, press each end to seal; fold ends under.

Place loaves seam sides down in 2 greased loaf pans, 9 x 5 x 3 or 8 1/2 x 4 1/2 x 2 1/2 inches. Brush tops lightly with oil; sprinkle with wheat germ. Let rise until double, about 1 hour.

Heat oven to 375 degrees. Bake until loaves sound hollow when tapped, 40 to 45 minutes. (If loaves are browning too quickly, cover with aluminum foil for the last 15 minutes of baking.) Remove from pans; cool on wire rack. Cut into thin slices to serve. 2 loaves.