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1
Pour the yeast into the bowl of a standing electric mixer, if youre using one, or otherwise just put it in a big bowl.
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2
Pour 1/4 cup of the warm water over the yeast, and let sit until dissolved and bubbly.
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3
Add the rest of the water, the butter or oil, the syrup, all the wholewheat flour, and 2 cups of the white flour, as well as the wheat germ, the seeds, and the salt.
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4
Mix well, and knead in the mixer or turn out and knead by hand, adding as much of the remaining white flour as the dough wants to absorb.
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5
Even if you knead in the mixer, turn out the dough at the end and knead it it briefly by hand, to get the feel of it.
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6
This will be a dense, heavy dough, but dont worryit will rise.
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7
Butter or oil the mixing bowl, and return the dough to it.
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8
Cover with plastic wrap, and let rise at room temperature until doubled in volume.
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9
Punch down and divide the dough in half.
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10
Butter thoroughly two 8- or 9-inch bread pans.
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11
Shape each piece into a loaf: first pat it into an oval the length of your bread pan, then with your hands stretch and ease the long sides under and pinch the seams together on the bottom side.
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12
Place each loaf in a bread pan seam side down.
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13
Cover the pans loosely with a kitchen towel, and let rise again until the dough has begun to swell over the top of the pans.
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14
Bake in a preheated 350 oven for 45 minutes.
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15
Turn the loaves out onto a rack to cool before slicing.
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16
A loaf of this bread, tightly wrapped in plastic wrap, will keep through the week stored in the refrigerator.
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17
I usually freeze the second loaf, cutting it in half or in thirds first and wrapping each separately.
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18
Or I give the second loaf to a bread-loving friend.
