Much like Reinhart's recipes in whole grain breads, this recipe uses a biga and a soaker. 2 loaves

Biga

11 oz bread flour

8 oz warm water

1/2 tsp instant yeast                    combine ingredients, let stand 8-24 hours

Soaker

16.5 oz whole wheat flour

1/2 cup wheat germ

16 oz whole milk                          combine ingredients, knead until smooth, refrigerate overnight

Dough

1/4 cup honey

4 tsp salt

2 Tbsp Instant yeast

3 oz butter, soft

2 Tbsp veg. oil

soaker and biga              

Cut up the soaker and combine it with remaining ingredients in stand mixer. mix 2 min. on low to form cohesive  mass. Turn machine to medium and mix 8 to 10 minutes or until windowpane. Knead by hand to smooth out the dough for minute. Deposit intp oiled bowl or container.

Ferment 90 minutes, stretching and folding half way through.

Shape into two loaves. Preheat oven to 400F.

Proof 60-90 minutes or until almost doubled

Score loaves length wise down the center. LOad in the oven with steam

Bake, rotating halfway, 40- 50 minutes, or until the loaves register 200 F in center