Standard Whole Wheat Bread

• 2 tablespoons yeast
• 2 1/2 cups warm water
• 1/4 cup honey
• 1/3 cup oil
• 1 tablespoon salt
• 1/2 cup wheat germ
• 7 1/2 cups whole what flour

1. Sprinkle yeast over 1/2 cup warm water in a small bowl and let stand to soften and dissolve.
2. While yeast softens, combine remaining 2 cups of water with honey, oil, salt, wheat germ, and about 2 cups flour. Beat by hand or at low sped with an electric mixer until smooth. Beat in dissolved yeast.
3. Beat in remaining flour until you have to discard the tools and knead by hand.
4. Knead on a floured surface for 10 minutes. Shape into two oiled 8 1/2 to 9 inch loaf pans. Cover, and let rise in a warm spot for about 40 minutes until doubled.
5. Preheat oven to 375 degrees shortly before bread has risen completely.
6. Bake for about 40 minutes, or until nicely browned. Remove rom pan and cool completely before slicing.
7. Rising: 40 minutes.

yeast, water, honey, oil, salt, germ, whole what flour

Taken from www.epicurious.com/recipes/member/views/standard-whole-wheat-bread-53104881 (may not work)