Bloomer Bread

• 1 1/2 cups unbleached flour
• 2 1/4 cups whole wheat flour
• 1 teaspoon salt
• 1 tablespoon wheat germ
• 1/2 teaspoon dry yeast
• 1 1/2 cups warm milk

1. Mix the dry ingredients, except for the yeast, in large mixing bowl.
2. Mix the yeast with the warm milk. Add to the dry ingredients, mix well, then knead the dough for 8 minutes until smooth and elastic. Roll the dough in flour, put in a warm bowl and leave at room temp for 4 hours.
3. Punch down dough, knead it again, roll it in flour and let rise again another 2-3 hours.
4. Punch down the dough, give it a final kneading, shape into a baguette shape, cut slashes across the top with a sharp knife, brush with water and let rise another 30-50 minutes.
5. Bake in preheated 400F oven for 20 minutes.
6. Reduce temp to 325F and bake for another 20-30 minutes until brown and loaf sounds hollow when tapped on the bottom.

flour, whole wheat flour, salt, germ, yeast, warm milk

Taken from www.food.com/recipe/bloomer-bread-423627 (may not work)