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1
In a large bowl, dissolve the salt in the water.
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2
Add the honey and canola oil, mix well to completely dissolve.
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3
Add the eggs and mix well.
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4
Add 1-2 cups of the bread flour, mix until good and sloppy.
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5
Add the yeast, and mix well.
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6
Add the remainder of the bread flour, mixing well.
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7
Add in the wheat germ and then the whole wheat flour, a cup at a time, until difficult to mix with a spoon.
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8
Turn dough out onto a floured surface (use any remaining whole wheat flour for your surface) and continue to mix and knead until all the flour is incorporated.
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9
Knead for 10-15 minutes, until dough is uniformly smooth, and bounces back at you when you press it. The firmness resembles a nerf ball, and the surface at this point should be tacky (like a post-it note) but not sticky enough to adhere to your hands.
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10
Pour a little bit of oil in your empty bowl, and coat all sides. Put the dough in the bowl and turn to coat with the oil.
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11
Cover the bowl (with a large plate, or with plastic wrap) and set it in a warm spot to rise until doubled in size, for approximately 60-90 minutes. If you used instant yeast the rising time will be shorter than for active dry yeast.
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12
Punch down dough and remove from bowl to floured surface.
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13
Knead briefly to incorporate oil.
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14
Form into two loaves, or into 24 dinner rolls or bread sticks.
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15
Put bread back in your warm spot, covered with plastic wrap, to rise again, another 45-60 minutes.
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16
Preheat oven to 375u00b0F.
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17
Bake loaves for 30 minutes, rolls or bread sticks for 10-12 minutes, until golden on the crust.
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18
Cool on racks.
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19
Freezes well.
