Instructions: Combine first 6 ingredients in a saucepan; heat until butter melts, stirring occasionally. Cool to 105 to 115. Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.

Combine milk mixture, yeast mixture, and whole wheat flour in a large mixing bowl; beat at medium speed of an electric mixer until blended. Gradually stir in wheat germ and enough all-purpose flour to make a stiff dough.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place dough in a well-greased bowl, turning to grease top. Cover dough, and let rise in a warm place (85), free from drafts, 1 hour or until dough is doubled in bulk.

Punch dough down, and divide in half. Roll 1 portion of dough into a 14 x 6-inch rectangle. Roll up dough, starting at short side, pressing firmly to eliminate air pockets; pinch seams to seal. Place dough, seam side down, in a greased 8 1/2 x 4 1/2 x 3-inch loaf pan. Repeat procedure with remaining dough.

Cover and let rise in a warm place, free from drafts, 35 minutes or until doubled in bulk. Bake at 400 for 25 minutes or until loaves sound hollow when tapped. (Cover with aluminum foil the last 5 minutes of baking to prevent excessive browning, if necessary.) Remove from pans immediately; cool on wire racks.

Yield: 2 Loaves

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.