2 pkgs. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1/3 c. honey
1 tbsp. salt
1/4 c. shortening
1 3/4 c. warm water
1/2 c. wheat germ
3 c. stone-ground whole wheat or graham flour
3 to 4 c. Gold Medal flour

Dissolve yeast in 1/2 cup of warm water in a large mixing bowl. Add 3 cups of whole wheat flour, honey, salt, shortening, wheat germ, and 1 3/4 cups of warm water. Beat slowly for 1/2 minute, then beat on high speed for 3 minutes until smooth. Stir in enough of the Gold Medal flour to make dough easy to handle. Turn dough onto a lightly floured surface. Knead until smooth and elastic, 8 to 10 minutes. Place in a greased bowl; turn greased side up. Cover and let rise in a warm place for about 1 hour until doubled.

Punch down dough; divide in half. Flatten each half with hands or rolling pin to a 18 x 9 inch rectangle. Fold crosswise into thirds, overlapping the two sides. Roll tightly, beginning at open end. Press with thumbs to seal after each turn.

Place loaves, seam side down, in two greased loaf pans, 9 x 5 x 3 inches. Cover. Let rise in warm place until doubled, about 1 hour. Heat oven to 375 degrees. Place loaves on low rack so that top of pans are in center of oven. Bake until golden brown and sounds hollow when tapped, 40 to 45 minutes. Remove from pans and allow to cool on wire rack.