2 env. yeast
1/2 c. very warm water (110 deg.)
2 c. milk
4 tbsp. butter
1 tbsp. sea salt
2-3 c. flour
3 c. stone-ground whole wheat
1/2 c. ground wheat germ

Dissolve yeast in water in a large bowl. Warm 1/2 of the milk. Stir in butter, honey and salt. Add remaining milk. When cool to touch combine with yeast. Add 2 cups all-purpose flour, whole wheat flour and wheat germ. Blend thoroughly.

Turn onto floured surface. Let dough rest while you clean and grease the bowl. Knead dough 10 minutes. Add as much all-purpose flour as necessary to keep from sticking. When smooth and elastic return to bowl and let rise in a draft free place covered with plastic wrap until it doubles in bulk. Punch down. Knead 1 minute. Shape into loaves. Put in greased 8 inch bread pans. Cover with a towel until it just rises over the top of pan (45 minutes). Bake at 425 degrees for 10 minutes and 350 degrees for 25 minutes more. Cool on racks. Makes 2 loaves.