Into a large mixing bowl, add the first three ingredients and mix well. Make a well in the center and add water and oil. Mix until incorporated.
2
Add rye flour and wheat germ. Mix until incorporated.
3
Add bread flour, one cup at a time, until the dough is soft and slightly sticky.
4
Turn out dough onto a lightly floured surface and knead for 6 to 7 minutes, adding more flour as needed to keep it from sticking.
5
Place mixing bowl over the dough and let it rest for 20 minutes. While the dough is resting, grease two 8.5 inch loaf pans.
6
Remove the bowl, flatten the dough and sprinkle half of the salt on to the dough. Fold the dough on itself and knead a couple times. Flatten the dough out again and sprinkle the remaining salt on to the dough. Fold the dough again and give it a couple more turns to incorporate the salt.
7
Divide the dough in half. Shape each piece into loaf shape and place in loaf pans. Cover loaf pans with a damp tea towel and let rise until just above the rim of the loaf pan (about 45 minutes to 1 hour). This is a heavier bread and will not rise as much.
8
Preheat oven to 375 degrees. Bake loaves for 35 minutes or until internal temperature is 200 degrees. Remove from pans and cool on racks.
