Graham-Rye Buttermilk Bread

Graham-Rye Buttermilk Bread 2 loaves

2 packages yeast
1/2 cup warm water
2 cups lukewarm buttermilk
1/4 cup butter melted and cooled
1 1/2 tsp salt
2 Tbsp brown sugar
1/2 cup toasted wheat germ
2 cups graham flour
1 cup medium rye flour
2 1/2 to 3 cups all purpose flour

In a large mixing bowl: dissolve yeast in the 1/2 cup warm water. Stir in buttermilk, butter, salt, and wheat germ. Beat in the rye flour and the graham flour. Add enough white flour to make a stiff dough. Turn out onto a floured surface and knead until smooth - 8 to 10 minutes. Put dough into a greased bowl, turning to grease the top. Cover an let rise until doubled, about 1 hour. Shape into two loaves and place each in a greased 9 inch loaf pan. Let rise until doubled, about 1 hour. Bake at 375 degrees for 45 to 55 minutes. Remove from pans and cool completely on a wire rack.