everyday half and half loaf

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adapted from The River Cottage Family Cookbook, Makes 2 Loaves

3 1/3 cups white whole wheat flour
3 1/3 cups unbleached white flour
heaping 1/2 cup wheat germ (optional)
4 teaspoons salt (1 Tbs + 1 tsp)
4 teaspoons active dry yeast
4 tablespoons olive oil
2 tablespoons honey or sugar
2 1/3 cups very warm water (approximately, see below)

In a 4-cup capacity measure, add olive oil and honey, then fill with very warm water to bring up to the 2 1/2 cup mark.

In the bowl of a stand mixer fitted with the dough hook attachment, combine flours, wheat germ (if using), salt and yeast.  Turn to low and stir briefly, to combine.  With mixer still on low, slowly pour in oil-honey-water mixture.  Increase speed to medium (KitchenAid: 4).  If dough is sticky (clings to the side of the bowl), add a Tablespoon of flour.  If dough appears crumbly and dry (won't come together), add another Tablespoon of warm water.  Knead on medium 6-8 minutes.  Dough will be a cohesive ball, and will have developed a slight sheen. 

(Alternatively, in a large bowl, combine dry ingredients, then add wet, stirring with a wooden spoon to combine.  When mixture is mostly homogenous, turn out onto a clean, floured board, and knead by hand until dough turns silky and supple, about 10 minutes.)

Turn dough out into a well-buttered bowl, cover with a clean tea towel, and set in a warm spot to rise.  I simply set it on an interior counter, away from drafty windows.  (Alternatively, you can refrigerate your dough overnight for a long, slow first rise.)  After 1 1/2 - 2 hours, your dough will have doubled in size and become billowing and elastic.  Poke it with a finger; if the hole remains, you are ready for rise 2.  (If not, allow it another half hour).

Butter two bread pans lavishly.  Punch down your dough (this is the second best part, right after eating your bread, hot and buttered), turn it out onto a clean surface, and knead briefly, 30 seconds or so.  Divide in two portions, and form each into two 'sausages', and place into bread pans, seam-side down.

Preheat oven to 350°.  Place tins in oven, and bake about 30 minutes, until your house smells exquisite and the loaf tops are golden.  To check for doneness, tip a loaf into your (oven-mitted) hand, and thump the bottom.  If it squashes and thuds, return to the oven for five minutes more.  If it sounds hollow, it is done.

Authorities say to let a loaf rest an hour out of the oven before slicing.  I consider ten minutes a show of tremendous restraint.