WHOLE GRAIN BREAD

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In a large mixing bowl combine:

2 cups milk (warm to the touch)
1/2 cup honey
2 packages of dry baking yeast
1/4 cup brown sugar
1 teaspoon salt

Cover this mixture and set it aside in a warm place until it has doubled (about 
half and hour). Add to this mixture:

3 tablespoons softened butter
2 eggs
1 cup unbleached white flour

Stir until bubbly. Now mix in:

2 cups stone ground wheat flour
1/2 cup wheat germ
2 tablespoons sesame seeds
1/2 cup rolled oats

With floured hands, turn this dough out onto a floured board and gradually knead 
in more unbleached white flour until the dough is smooth and elastic and no 
longer sticks to your fingers. Place this dough in a gresed bowl, turning it so 
that the dough is greazsed. Then cover it with a clean cloth and keep it in a 
warm place to rise until it is doubled (about an hour). THen punch it down and 
divide it into two or more elongated loaves, roughly sculpted into mummiform 
shapes, and placed on greased cookie sheets. Cover these and return them to a 
warm place until they double again. Bake the loaves in a pre-heated oven at 350 
for about and hour, or until they are done and sound hollow when tapped.