1 ½ tablespoon instant yeast (this equals about 1 ½ package)
¼ cup honey
4 tablespoons melted butter (1/2 stick)
2 ½ tablespoons salt
¼ cup rye flour
½ cup toasted wheat germ (you can toast it yourself or buy it toasted. (It’s not much work to toast it, and it’s a lot cheaper)
3 cups whole wheat flour
2 ¾ cups unbleached all-purpose flour (plus extra for work area)
Toast wheat germ if needed. Preheat oven to 350F. Place wheat germ it in a shallow baking dish thinly layered. (I used a pie dish for this) bake wheat germ for 5 – 10 minutes until golden brown shaking the dish occasionally to distribute the heat. Watch closely!
Place the warm water, yeast, honey, melted butter, and salt into the bowl of a standing mixer, and mix with a rubber spatula until well combined. Then mix in the rye flour, wheat germ, 1 cup all-purpose flour, and 1 cup whole wheat flour. Add the rest of the flour and knead at low speed in the standing mixer, using a dough hook, until dough is smooth and elastic. (About 8 minutes)
Place dough onto a lightly floured surface; knead the dough long enough for it to become soft and smooth. (About 30 seconds) Place dough into a large bowl lightly oiled, or sprayed with cooking spray. Place plastic wrap over the top and let rise in a warm place until doubled in size.
Gently press the dough down, divide in half, and place onto a lightly floured surface. Flatten dough down to about 1 inch, and form a rectangle no wider than 9 inches. With the long side of the dough facing you, roll the dough into a loaf, lightly pressing as you roll to connect the dough. Press the sides in to connect them, and place the dough seam side up. Pinch seam together to finish forming loaves. Place loaves into 5 x 9 bread pans, cover with plastic wrap and place in a warm place. Let dough rise until almost doubled in size. (25 to 30 minutes) while the dough is rising to preheat oven to 375F.
Remove plastic and bake for 35 to 45 minutes, and an instant-read thermometer inserted at an angle from the end of the loaf reads 205F.