Yields: 2 loaves

3 ½ c. very warm water (100-110 deg)

3 Tbsp. honey

¼ c. molasses

4 ½ tsp. active dry yeast

4 c. all-purpose flour, plus more for dusting

3 c. whole-wheat flour

1 c. wheat germ

1 ½ Tbsp. Kosher salt

Veg. oil or spray for coating bowls

Melted butter to brush top of bread

1. Combine warm water, honey, molasses, and yeast in liquid measuring cup. Stir until yeast is well dissolved. Let stand until foamy (proofing the yeast).

2. In LARGE bowl, place 3 ½ c. all-purpose flour, the wheat flour, wheat germ, and salt. Whisk to combine.

3. For stand mixer: (ie. Kitchen Aid), attach dough hook. Pour yeast mixture into mixing bowl, add flour mixture SLOWLY. Gradually add rest of flour 1/3 c. at a time. Knead on Speed 2 for about 4 min. STOP if motor sounds overloaded and begin kneading by hand (you will have to do some by hand anyway).

a. By hand: Use wooden spoon/hands to mix yeast mixture & flour mixture. Gradually add rest of flour 1/3 c. at a time.

b. For BOTH methods: STOP adding flour when dough is just slightly tacky to touch. Turn dough out onto LIGHTLY floured surface. Knead by hand for 10-15 min. Dough will be uniform in texture, elastic, and moist but not sticky to the touch when kneaded well.

4. Lightly coat inside of  2 large bowls with oil. DIVIDE dough in half. Toss each ball in bowl to coat very lightly with oil. Cover with clean towel or plastic wrap sprayed with oil. Let rise 1-1 ½ hours, or until double in size.

5. Punch dough down (with fist 1 time). Let rest 10 min.

6. Take one dough ball out of bowl and put on lightly floured surface. Use rolling pin to shape into rectangle the length of your loaf pan, adding small amt. flour as needed. Roll into log. Spray or coat loaf pan with oil. Put dough log SEAM SIDE DOWN into pan. Repeat with second dough ball. Let rise again…this time for 30 min

7.  Preheat oven to 400 deg. Bake loaves for 45-55 minutes…or until browned on top. When baked properly, loaf will have a hollow sound when tapped on the bottom.

8. Brush with softened butter. Let cool.

9. After completely cool, store in airtight container or gallon zip top bag. (You can also save your plastic bread bags to use when you bake your own.)

This bread freezes very well. When defrosting, simply place frozen bread in sealed bag on counter. Do not open bag while bread is defrosting. Some condensation will form on the inside of the bag…this is good as it will keep bread most. Once bread is completely defrosted, it will not be wet or soggy—trust me.