Rosemary's Whole Wheat Bread

4 teaspoons dry yeast (2 packages)
2/3 cup lukewarm water
2 teaspoons honey
3 tablespoons molasses
5 cups whole wheat flour
2/3 cup lukewarm water
1-1/3 cup lukewarm water
1/3 cup wheat germ
½ tablespoons butter

  1. Sprinkle yeast over 2/3 cup lukewarm water. Add honey. Leave to "work" a few minutes.

  2. Warm flour in 250º F oven for 20 minutes. Combine molasses with 2/3 cup lukewarm water; pour flour in cooler bowl.

  3. Combine yeast mixture with molasses mixture. Stir this into warmed flour, then add wheat germ and water. Mix well; but don’t knead. The dough will be sticky.

  4. Butter loaf pan (9¼ x 5¼). Grease corners well. Turn dough into pan. Smooth dough in pan with spatula which has been rinsed with cold water.

  5. Leave to rise to top of pan in warm place.

  6. Bake at 400º F for 30 to 40 minutes or until crust is brown.

  7. Set pan on rack to cool for about 10 minutes, then remove loaf from pan and cool completely on rack before slicing.