3 3/4 c. all-purpose flour
2 1/2 c. whole wheat flour
1 1/2 c. walnuts, chopped
1/2 c. wheat germ
1/3 c. sugar
2 tsp. salt
2 pkgs. fast-rising yeast
1 1/2 c. water
3/4 c. plain yogurt
1/4 c. butter blend

Set aside 1 cup all-purpose flour. In large bowl, mix remaining all purpose flour, whole wheat flour, walnuts, wheat germ, sugar, salt and yeast. In a small saucepan, over low heat, heat water, yogurt, and butter blend until hot to touch (125-130 degrees); stir into dry mixture. Mix in only enough reserved flour to make a stiff dough.

On lightly floured surface, knead until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes. Divide dough in half. Roll each half to a 12 x 8 inch rectangle. Roll up from short end into loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.

Cover; let rise in warm draft free place until doubled in size, in about 1 hour. Bake at 400 degrees for 25-30 minutes or until done. Remove from pans; cool on wire rack.