2 c. water
1/4 c. oil
1/4 c. honey or molasses
3 c. bread flour (all purpose or unbleached flour may be used)
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. wheat germ
2 1/2 c. whole wheat flour

In small saucepan (or in the microwave), heat first 3 ingredients until very warm (120-130 degrees). In large bowl, blend warm liquid, 2 cups of bread flour, salt, and yeast at low speed until moistened. Beat 3 minutes at medium speed. Add wheat germ and whole wheat flour, 1/2 cup at a time, and continue mixing until dough is stiff and starts to "climb" the beater of bread hook.

Turn out on a floured surface and continue adding the whole wheat flour and the remaining bread flour as you knead (more or less flour than stated may be necessary). Knead on floured surface until smooth and elastic, about 5 minutes, adding small amounts of flour as necessary to keep dough from sticking.

Grease the top of the dough ball with shortening and place in a greased bowl. Cover; let rise in warm place until light and doubled in size (45-60 minutes). Generously grease (not oil) two 9 x 5 or 8 x 4 inch pans. Punch down dough; divide and shape into two loaves, kneading enough to let out all the air bubbles.

Let rise in a warm place (I warm the oven to 150 and then turn it off) until light and doubled in size (45-60 minutes). Bake at 350 degrees for 35-45 minutes, or until deep golden brown and loaves sound hollow when lightly tapped. Immediately remove from pans. If a softer crust is desired; brush warm loaves with melted butter. Cool.