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1
In a large liquid measuring cup, combine the warm water, 1/3 cup honey, and yeast.
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2
Stir until dissolved.
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3
Set aside to proof.
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4
The mixture will become creamy and foamy, about 5 minutes.
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5
Lightly oil a large bowl.
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6
To make the dough, in the bowl of a heavy-duty mixer fitted with the dough hook, combine the bread flour, whole wheat flour, wheat germ, and salt.
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7
Pour in the yeast and knead on low speed until well combined.
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8
To shape the dough, turn it out onto a lightly floured surface.
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9
Knead the dough by using the heel of your hand to compress and push the dough away from you, and then fold it back over itself.
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10
Give the dough a small turn and repeat until the dough is smooth and elastic, 5 to 7 minutes.
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11
(The dough is ready if it bounces back when pressed with your fingers.)
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12
Place the dough in the oiled bowl.
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13
Cover with plastic wrap or a dry towel and let the dough rise in a warm place until doubled in size, about 1 hour.
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14
Brush two 9 x 5 x 3-inch loaf pans with oil.
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15
Turn the dough out onto a clean, lightly floured work surface, and punch down.
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16
Halve the dough; flatten one piece into an oval and roll up lengthwise.
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17
Place the roll, seam side down, into one of the prepared pans.
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18
Repeat with the remaining dough.
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19
Cover the loaves with a dry cloth and let rise in a warm place until doubled in size, about 45 minutes.
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20
To bake the loaves, preheat the oven to 400F.
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21
Bake until deep golden brown, about 55 minutes.
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22
The loaves will sound hollow when tapped on the top.
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23
Transfer the pans to a wire rack, and let cool for 5 minutes.
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24
Invert the loaves onto the rack to cool completely.
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25
Serve warm with butter and additional honey.
