Whole-Wheat Bread with Wheat Germ and Rye

INGREDIENTS

• 2-1/3 cups warm water (about 100 degrees)
• 1½ tablespoons instant yeast
• ¼ cup honey
• 4 tablespoons (½ stick) unsalted butter, melted
• 2½ teaspoons salt
• ¼ cup (7/8 ounce) rye flour
• ½ cup toasted wheat germ
• 3 cups (16½ ounces) whole-wheat flour, preferably Hodgson Mill Whole Wheat Graham Flour
• 2¾ cups (13¾ ounces) unbleached all-purpose flour, plus more for dusting the work surface