2 c. warm water (105 - 115 degrees)
2 pkg. Fleishmann's active dry yeast
1/2 c. molasses
1 tbsp. salt
1/4 c. vegetable oil
1/2 c. wheat germ
1 1/2 c. whole wheat flour
4 - 5 c. white flour

Place warm water in large bowl and sprinkle yeast over to dissolve. Add molasses syrup, salt, oil and wheat germ. Gradually add remaining ingredients, beating with mixer as long as possible, adding last flour and mixing with spoon. Turn dough on floured board and knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl, brush top with oil, cover and let rise in warm place until doubled, about 45 minutes. Punch down. Divide into 2 equal portions and place loaves, with seams at bottom, in 2 greased 9 x 5 x 3 inch loaf pans. Brush tops with oil, cover and let rise in warm place until double, about 1 hour. Bake in preheated 375 degree oven for 40 minutes. Yields 2 loaves.