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1
Place the yeast, 1/2 cup lukewarm water, and a drop or two of honey in a dishpan or large bowl and stir with a wooden spoon until the yeast dissolves.
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2
Add the milk powder, 2 cups of lukewarm water, honey, salt, wheat germ, and whole wheat flour.
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3
Beat for 2 minutes with the spoon.
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4
Add 3 cups of white flour and continue to mix until it becomes too stiff to mix with the spoon.
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5
Sprinkle with flour and begin to knead directly in the bowl (or on a floured board), adding more flour, a little at a time, as necessary.
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6
Knead for about 10 minutes, or until the dough is soft and elastic, but still somewhat sticky.
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7
Shape into a ball.
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8
Thoroughly grease (with oil or butter) two 9-x-5-inch bread pans and set aside.
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9
Cut the ball of dough in half, and form each half into a loaf.
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10
(If the dough is too sticky to form neat loaves, wet your hands with cold water and smooth the tops of the loaves.)
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11
Place the loaves in the prepared pans.
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12
Cut a 1/2-inch-deep slash lengthwise down the center of each loaf.
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13
Place the pans in a cold oven, then turn the temperature to 150F.
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14
Let the loaves sit in the oven for 15 minutes (its a good idea to set your timer for this), or until the dough doubles in bulk.
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15
Then increase the heat to 350F, and continue baking for about 50 minutes, or until the loaves are well browned and hollow-sounding when rapped on the bottom with your knuckle.
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16
Cool on a wire rack before serving.
