From the Kitchen of The Pearl of Seneca Lake B & B

Whole Wheat Bread with Wheat Germ and Rye

(From Baking Illustrated)

Mix

2 1/3 cups warm water (about 110 deg)

1 ½ tbsp instant yeast

¼ cup honey

4 tbsp melted unsalted butter

2 ½ tsp salt

Add to yeast mixture and mix:

¼ cup rye flour

½ cup toasted wheat germ

1 cup whole wheat flour

1 cup all purpose unbleached flour

Add additional:

2 cups whole wheat flour

1 ¾ cup all purpose unbleached flour

Using the dough hook of a heavy duty mixer, attach the dough hook and knead at low speed until the dough is smooth and elastic, about 8 min. (Hand knead if you do not have a heavy duty mixer.) Transfer to lightly oiled large bowl, cover with plastic wrap. Let rise in warm place for about 1 hour.

Preheat a 375 deg oven. Divide dough into two equal parts, form a cylinder and place in greased 9x5 inch loaf pan. Cover and let rise until almost double, 20-30 min.

Bake until an instant read thermometer inserted in the short end of the pan, above the pan rim reads 205 deg, 35-45 min. Transfer the bread immediately to wire racks. Cool.