4 c. whole wheat flour
3 c. unbleached white flour
1/2 c. non-fat dry milk
1/4 c. wheat germ
3 tbsp. sugar
1 tbsp. salt
2 pkgs. active dry yeast
1 1/2 c. water
3/4 c. milk
1/3 c. honey
1/3 c. vegetable oil

In a large container, stir together flours. In large bowl thoroughly mix 3 cups of the flour mixture, dry milk, wheat germ, sugar, salt and undissolved dry yeast. In a saucepan, stir together water, milk, honey and vegetable oil. Heat over low heat until liquids are very warm (120 to 130 degrees). Gradually add warm milk mixture to dry ingredients.

Beat thoroughly with wooden spoon, about 2 minutes. Add 1 cup flour mixture or enough to make a thick batter. Beat again 2 minutes. Stir in enough additional flour mixture to make a soft dough, saving at least 1/2 cup. Spread 1/2 cup flour on pastry cloth. Turn dough out onto well floured pastry cloth. Scrape bowl with spatula and turn scrapings onto dough. Knead dough until smooth and elastic and all flour in cloth has been worked into dough, at least 8 to 10 minutes. (Longer for smoother texture.)

Place in greased bowl, turning so that the top is greased. Cover. Let rise in a warm place, free from draft, until doubled in bulk, 1 to 1 1/2 hours. Punch down dough, turn out of bowl. Cut into four pieces. With hands, form each piece of dough into a rounded slightly flat loaf. Place on large greased baking sheet. Cover. Let rise in warm place until doubled in bulk, about 1 hour. Bake in 400 degree oven about 25 minutes or until loaf sounds hollow when tapped on bottom. Remove from baking sheet and cool on wire racks. Makes 4 loaves.