1 pkg. yeast
1/2 c. warm water
1/8 tsp. ginger
3 tbsp. honey
1 can (15 oz.) milk
1 tsp. salt
2 tbsp. salad oil
2 1/2 c. flour
1 1/4 c. whole wheat flour
1/4 c. cracked wheat flour
1/2 c. wheat germ

Combine yeast and water, ginger and 1 tablespoon honey. Cover, let stand until foamy, about 20 minutes. Stir in remaining honey, milk, salt and oil. Mix flours and wheat germ and add 1 cup at a time, beating well. Spoon into 2 well greased 1 pound coffee cans, cover with lids and let rise in warm place until lids pop off. Bake at 350 degrees for 45 minutes or until hollow sounding. Let cool 10 minutes in can and turn out on rack.