Wheat-Lover'S Bread

• 2 cups stone-ground whole wheat flour
• 1/2 teaspoon salt
• 2 packages active dry yeast
• 2 cups very warm water (120u0b0 to 130u0b0)
• 1/4 cup molasses
• 2 tablespoons vegetable oil
• 1/2 cup toasted wheat germ
• 1/2 cup unprocessed wheat bran
• 1 1/2 cups bread flour
• 3 tablespoons bread flour, divided
• Vegetable cooking spray

1. Combine first 3 ingredients; stir well. Add warm water to flour mixture, beating well at low speed of an electric mixer. Add molasses and oil; beat 2 minutes at medium speed. Gradually add wheat germ, wheat bran, and enough of the 1 1/2 cups bread flour to make a soft dough.
2. Sprinkle 2 tablespoons bread flour over work surface. Turn dough out onto floured surface; knead until smooth and elastic (about 8 to 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 35 minutes or until doubled in bulk.
3. Punch dough down; divide in half. Sprinkle 1 1/2 teaspoons bread flour over work surface. Turn 1 portion of dough out onto surface; roll into a 14- x 7-inch rectangle. Roll up, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal. Place, seam side down, in an 8 1/2- x 4 1/2- x 3-inch loafpan coated with cooking spray. Repeat procedure with remaining bread flour and dough.
4. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 375u0b0 for 35 minutes or until loaves sound hollow when tapped. Remove from pans immediately; cool on wire racks.

stoneground, salt, active dry yeast, very warm water, molasses, vegetable oil, toasted wheat germ, unprocessed wheat bran, bread flour, bread flour, vegetable cooking spray

Taken from www.myrecipes.com/recipe/wheat-lovers-bread (may not work)