Hearty Whole Wheat Bread - cooking recipe

Ingredients

2 cups warm water
1 teaspoon salt
1/2 cup canola oil, plus a little extra for coating the bowl
1/2 cup honey
2 eggs
3 cups bread flour
2 cups whole wheat flour
1 cup wheat germ
2 tablespoons instant yeast (rapid rise, or active yeast, proofed in a little water)

Preparation

In a large bowl, dissolve the salt in the water.
Add the honey and canola oil, mix well to completely dissolve.
Add the eggs and mix well.
Add 1-2 cups of the bread flour, mix until good and sloppy.
Add the yeast, and mix well.
Add the remainder of the bread flour, mixing well.
Add in the wheat germ and then the whole wheat flour, a cup at a time, until difficult to mix with a spoon.
Turn dough out onto a floured surface (use any remaining whole wheat flour for your surface) and continue to mix and knead until all the flour is incorporated.
Knead for 10-15 minutes, until dough is uniformly smooth, and bounces back at you when you press it. The firmness resembles a nerf ball, and the surface at this point should be tacky (like a post-it note) but not sticky enough to adhere to your hands.
Pour a little bit of oil in your empty bowl, and coat all sides. Put the dough in the bowl and turn to coat with the oil.
Cover the bowl (with a large plate, or with plastic wrap) and set it in a warm spot to rise until doubled in size, for approximately 60-90 minutes. If you used instant yeast the rising time will be shorter than for active dry yeast.
Punch down dough and remove from bowl to floured surface.
Knead briefly to incorporate oil.
Form into two loaves, or into 24 dinner rolls or bread sticks.
Put bread back in your warm spot, covered with plastic wrap, to rise again, another 45-60 minutes.
Preheat oven to 375\u00b0F.
Bake loaves for 30 minutes, rolls or bread sticks for 10-12 minutes, until golden on the crust.
Cool on racks.
Freezes well.