2 1/2 c. stone ground whole wheat or graham flour
1 1/2 c. wheat germ (regular or sugar & honey)
2 pkgs. active dry yeast
1 tbsp. salt
2 1/2 c. buttermilk
1/4 c. light molasses
1/4 c. honey
1/4 c. butter
2 eggs
2 1/2 c. unsifted all purpose flour
Cooking oil

Combine whole wheat flour, wheat germ, undissolved yeast and salt in large bowl. Stir well to blend. Heat buttermilk, molasses, honey and butter together until warm to the touch (105 to 115 degrees).

Add warm liquid and eggs to ingredients in bowl. Blend with electric mixer at low speed until well mixed (about 30 seconds). Beat at high speed 3 minutes, scraping bowl occasionally. Stir in all purpose flour with wooden spoon. Cover and let rise in warm, draft free place about 1 hour or until doubled. Beat down. Place in 2 greased 1 1/2 quart casseroles or oven proof bowls. Brush dough lightly with oil. Cover loosely with plastic wrap. Let rise 45 minutes or until doubled.

Bake at 375 degrees for 35 to 40 minutes until done. Cover loosely with foil last 5 to 10 minutes if crust browns too quickly. Remove from pan immediately. Cool on rack. Makes 2 loaves.