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1
Put 2 tbsp butter into 2 c water.
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2
Microwave until butter melts.
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3
Set aside until it cools to lukewarm.
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4
Combine yeast, 1/4 c warm water and malt syrup.
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5
Set aside until bubbly, 5-10 minutes.
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6
Add yeast to water and butter.
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7
Stir in salt, wheat germ and whole wheat flour.
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8
Add bread flour until you have a soft, cohesive dough.
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9
Knead thoroughly (at least 300 strokes), until springy and satiny.
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10
Place in an oiled bowl, cover with a cloth, and set in a moderately warm place until doubled in size, 60-90 minutes.
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11
Punch dough down, turn out of bowl, and knead 10-15 times.
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12
Shape into 20 rolls, 8 small loaves or 4 large loaves.
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13
Place on greased baking sheets.
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14
Cover with towels and let rise again, about 45 minutes.
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15
Meanwhile, preheat oven to 425F with an empty baking sheet or roasting pan in the bottom of the oven.
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16
When risen, place breads in oven, pour ice cubes into hot pan, and quickly close the door.
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17
Bake rolls 12-15 minutes, loaves 20-30 minutes -- until crusty, brown, and hollow-sounding when the underside is thumped.
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18
If you have a small instant read thermometer, the interior temperature should be 205-210F when done.
