-
1
Combine the warm water, honey, and yeast in a large liquid measuring cup, stirring until the yeast dissolves.
-
2
Let stand until foamy, about 5 minutes.
-
3
In a large bowl, whisk 1 pound 5 ounces (about 4 cups) bread flour with the whole-wheat flour, wheat germ, and salt.
-
4
Make a well in the center.
-
5
Pour in the yeast mixture, and stir with a wooden spoon, gradually drawing in the dry ingredients until combined.
-
6
Turn out the dough onto a lightly floured work surface.
-
7
Gently knead in the remaining 3 ounces (about 1/2 cup) bread flour a little at a time until dough is smooth and elastic, 10 to 15 minutes.
-
8
Place in a lightly oiled bowl; cover with lightly oiled plastic wrap.
-
9
Let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
-
10
Preheat the oven to 400F, with the rack in the center.
-
11
Brush two 9-by-5-inch loaf pans with oil.
-
12
Punch down the dough with your fist, then turn it out onto a lightly floured work surface.
-
13
Divide dough in half.
-
14
Flatten one half into an oval approximately the length of the pan, and roll up lengthwise, gently pressing as you go to form a tight log.
-
15
Place the log, seam side down, into a prepared pan.
-
16
Repeat with remaining dough.
-
17
Cover loaf pans with oiled plastic wrap.
-
18
Let rise in a warm place until doubled in bulk, 30 to 45 minutes.
-
19
Using a lame or a razor blade, slash the loaves down the center in one quick, even motion.
-
20
In a small bowl, beat the egg yolk with the heavy cream, and brush over the tops of the loaves.
-
21
Bake, rotating pans halfway through, until bread is deep golden brown, 50 to 60 minutes.
-
22
(If the tops are browning too quickly during the last 30 minutes of baking, tent with aluminum foil.)
-
23
Transfer pans to a wire rack, and let cool 5 minutes.
-
24
Turn out the loaves onto the rack to cool completely before serving.
