Place the first five ingredients, plus 2 cups of flour, in a mixing bowl. Using a bread hook, mix for 10-15 seconds, then add the yeast. It’s okay that the water is hot because the other ingredients will cool it before the yeast goes in! Mix again for 10-15 seconds, then let the mixture rest and “sponge” for 10 minutes.
Turn the mixer on low and add 5 more cups of flour and the wheat germ. “Knead” with the bread hook until the dough has come together and pulls away from the sides a little, about 5 minutes. Spray a piece of plastic wrap with cooking spray and lay it over the mixing bowl. Let the dough rise for one hour. The dough should have doubled in size at this point. Turn the mixer on just long enough to knock it down close to its original size.
Grease and flour two 9-inch loaf pans. Dump the dough out onto a floured work surface. Flour a knife and cut the dough in half. Roll each piece of dough into a log the length of the loaf pans. Place each roll in its pan. Spray another piece of plastic wrap with cooking spray. Cover both loaves loosely so they have room to expand. Let the dough rise for another 1 1/2 hours.
When you come back the dough should have doubled in size again, and come up higher than the lip of the pan. Now preheat the oven to 350 degrees F. Gently remove the plastic wrap. I like to sprinkle a little extra wheat germ or whole oats on top for visual appeal.
Place the loaves in the oven for 35-37 minutes. Remove from the oven and gently dump out of the loaf pans. Cool completely before wrapping. This bread is great for sandwiches and is easy to freeze. Enjoy!