This recipe is based on one I found in Baking Illustrated, published by the editors of Cook's Illustrated, one of my favorite food magazines. This bread also freezes fantastically and, after thawing, tastes just a good as when it's just made.
1 1/2 tablespoons instant yeast
2 1/3 cups warm water (110 degrees)
1/4 cup honey
4 tablespoons unsalted butter, melted
2 1/2 teaspoons salt
1/4 cup dark rye flour
1/2 cup wheat germ
3 cups whole wheat flour
2 3/4 cups unbleached all-purpose flour
Mix the yeast, water, honey, butter and salt in the bowl of a standing mixer with a spoon. Mix in the rye flour, wheat germ, 1 cup of the whole wheat flour and 1 cup of the all-purpose flours.
Add the remaining whole wheat flour and all-purpose flour. Attach the dough hook and knead at low speed for 8 - 10 minutes or until the dough is shiny and elastic. If you don't have a dough hook, knead by hand for 5 to 10 minutes.
Put the dough in a lightly oiled bowl, covered with plastic wrap, and let rise in a warm area for about an hour (or until it has doubled in volume).
Heat the oven to 375 degrees. Gently press down the dough and divide in two. Form each piece into a roll 9 inches long and place into a buttered and floured bread loaf pan (9 x 5) with the seam down. Cover again and let rise for 30 minutes.
Bake for 40 minutes or until internal temperature reaches 205 degrees. Transfer loaves immediately to a wire rack, letting cool to room temperature.