BHG's "Hearty Whole Wheat Bread" recipe

3.5 cups all purpose flour
1 package active dry yeast
1.75 cups water
.33 cup packed brown sugar
3 tbsp butter/margerine
1.25 tsp salt
1.5 cups whole wheat flour
1/2 cup wheat germ

Combine 2 cups of flour with yeast in a large mixing bowl and set aside.
Heat and stir water, brown sugar, butter, and salt in a medium saucepan until just warm (and butter starts melting).
Add water mixture to flour mixture, beat with an electric mixer on low for 30 seconds, scraping sides constantly.
Then beat on high speed for 3 minutes.
Using a wooden spoon, stir in wheat flour, wheat germ, and as much of the remaining white flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes).
Shape into a ball, place in a lightly greased bowl; turn once to grease surface.
Cover, let rise in a warm place (I preheat my oven to 400* for 1 minute, then turn the oven off and place covered bowl on lower rack) until double in size (about 90 minutes).
Punch dough down, turn out onto lightly floured surface. Divide in half, cover and let rest for 10 minutes.
Grease 2 loaf pans, place shaped dough halves in prepared pans. Cover and let rise until nearly double in size (about 40 minutes).
Bake for 35-40 minutes @ 375 or until bread sounds hollow when tapped.



***Note***
I use my KitchenAide with the dough hook, and its incredibly easy. The first 30 seconds of mixing is done on level 1, the 3 minutes is done on level 2. Once all of the flour has been added, I let the machine do the kneading and it comes out perfectly every time. Usually in about 8-10 minutes after all the ingredients have been added. Makes a lot less of a mess too.