3 c. whole wheat flour
1 1/2 to 2 c. all purpose flour
2 pkg. active dry yeast
1/3 c. non-fat dry milk powder
1/4 c. sugar
2 tbsp. butter
2 c. water
1 tbsp. salt
1/2 c. toasted wheat germ
1/2 c. chopped nuts
Toasted wheat germ
Cooking oil

Combine 2 cups of the whole wheat flour, 1 cup of the all purpose flour, the yeast, and milk powder. Heat sugar, butter, or butter, water, and salt just until warm (115-120 degrees) and butter is almost melted; stir constantly. Add to flour mixture. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in 1/2 cup wheat germ and nuts. Add remaining whole wheat flour and as much remaining all purpose flour as you can stir in with a spoon. On a lightly floured surface, knead in enough remaining all purpose flour to make a stiff dough that is smooth and elastic (8-10 minutes). Cover; let rest 15 minutes. Punch down; divide dough in half. Shape dough into loaves. Roll in additional wheat germ. Wrap each in plastic wrap, place in two 8 x 4 x 3 inch loaf pans. Freeze until firm. Remove from pans; over wrap in moisture-vapor proof wrap. Seal, label, and freeze.

To bake: Remove wrap. Place each loaf in greased 8 x 4 x 2 inch pan. Cover and thaw. Brush with oil. Cover; let rise until nearly double, 1 1/4 to 1 1/2 hours. Bake at 375 degrees for 35-40 minutes or until bread tests done. Remove from pan; cool on wire rack. Makes 2 loaves, or 32 (1/2 inch slice) servings.