Honey Whole Wheat Bread

2 teaspoons sugar
¾ cup warm water
2 envelopes yeast (2 scant tablespoons)
1 cup milk
¾ cup butter
½ cup liquid honey
1 teaspoon salt
2 large eggs
4 cups unbleached all purpose flour
1 ½ whole wheat flour
½ cup wheat germ

Heat milk, butter, honey, sugar, water, and salt to 115° in a large bowl. Butter does not need to melt. Sprinkle in yeast, stir until dissolved. Add one cup all purpose flour and beat with an electric mixer until smooth. Add another cup of all purpose flour and beat again. Add eggs and beat until smooth. Add remaining all purpose flour and beat until smooth. Add whole wheat flour and wheat germ and beat. Batter will be very stiff. Work batter to make sure all the flour is incorporated. Cover and let rise in a warm, draft-free place until doubled in size, about 1 ½ hours. Stir down with a spoon and kneed for about 30 seconds. Spread evenly into two well-buttered loaf pans. Cover and let rise in a warm place until doubled in size, about 1 hour. Bake at 375° for 40 minutes or until done. Remove from pans and let cool on a wire rack.

This is a Fleischmann's yeast recipe.