2 pkgs. active dry yeast
1 c. lukewarm water
1/3 c. sugar
1/3 c. vegetable oil
4 tsp. salt
2 c. lukewarm milk
1/3 c. molasses
1 c. wheat germ
2 c. whole wheat flour
6 c. all purpose flour

Dissolve yeast in lukewarm water. Stir in sugar, shortening, salt, milk and molasses.

Beat in wheat germ, whole wheat flour and just enough white flour to make a stiff dough. (You may not need the entire amount of flour called for in recipe).

Knead for 15 minutes. Let rise until double in bulk. Punch down. Knead again (10 to 15 minutes).

Cut into two equal pieces. Roll up from 8-inch side. Press into two greased oblong 8 x 12-inch loaf pans, seam down. Let rise again.

Bake in a preheated 375°F oven for 40 to 50 minutes or until bread has turned golden brown and sounds hollow when tapped on bottom.

Yields: 2 loaves.