3 c. warm water (105 to 115 degrees)
2 pkgs. (2 scant tbsp.) active dry yeast
1/4 c. honey
2 tsp. salt
2 tbsp. olive oil
3 c. whole wheat flour, stone ground
2 1/2 to 3 1/2 c. unbleached white flour (approximately)
3 tbsp. wheat germ
1 c. soy flour

Place the warm water in a large bowl and sprinkle in the yeast. Stir in the honey and let stand until bubbly. Add salt and oil.

In a medium bowl, stir together the whole wheat flour, 2 1/2 cups of the white flour, wheat germ and soy flour. Add 3/4 of the flour mixture to the yeast mixture. Work in the rest of the flour mixture, mixing the dough until it firms up. Using 1/2 to 1 cup more white flour, knead until smooth and elastic.

Cover the bowl lightly and put in warm place until doubled in bulk, about 1 hour. Punch down, cover and let rise again, about 20 minutes. Divide into three equal portions. Shape each ball into a loaf and place into oiled loaf pans. Let rise again, covered, for about 45 minutes. Bake at 350 degrees for 45 minutes.