Ingredients

2 1/2 cups stone-ground whole-wheat flour or graham flour (or a combination of whole-wheat, buckwhear, and /or whole-rye flour)

1 1/2 cups wheat germ

2 1/2 cups buttermilk

1/4 cup light molasses

1/4 cup honey

1/4 cup butter

2 eggs

2 1/2 cups all-purpose flour

Preparation

  1. Combine first four ingredients; stir to blend.
  2. Heat next four ingredients to 105-115 degrees
  3. Add warm liquid and the eggs to the dry ingredients in the bowl; blend on low 30 seconds, then beat at high speed for 3 minutes scraping the sides of the bowl occasionally.
  4. Stir in the all-purpose flour with a wooden spoon.
  5. Cover dough; let rise in warm spot for about 1 hour or until doubled in bulk.
  6. Punch down, divide in half, place in two casseroles oiling or spraying the tops. Cover loosely with plastic. Let rise 45 minutes or until the loave have doubled in bulk.
  7. Bake the loaves in a preheated 375 oven for 35 to ro minutes or untile they are done. If the crust starts to brown too quickly, cover loosely with foil.