Ezekiel Bread

• 3 (1/4 ounce) packages active dry yeast
• 5 cups warm water, divided (110 to 115 degrees F)
• 1 tablespoon honey, plus
• 2/3 cup honey, divided
• 2/3 cup canola oil
• 1/2 cup sugar
• 2 teaspoons salt
• 4 cups whole wheat flour
• 1 cup toasted wheat germ
• 6 -8 cups bread flour

1. In a large bowl, dissolve yeast in 3/4 cup warm water and 1 tablespoon honey. Add the remaining water and honey, the oil, sugar, salt, whole wheat flour, wheat germ and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Shape into four loaves. Place in 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes.
4. Bake at 350u0b0 for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 loaves (16 slices each).
5. Note:
6. 45 mins prep + rising. Bake: 30 minutes + cooling.

active dry yeast, warm water, honey, honey, canola oil, sugar, salt, whole wheat flour, toasted wheat germ, bread flour

Taken from www.food.com/recipe/ezekiel-bread-519121 (may not work)