The one.

Well, I think I am going to stop trying different recipes each time I make some bread. This one worked great. Easy. Stuff I have. Tastes good. Maybe a little bit crumbly, but definetly worth trying again and possibly earns the spot as our regular family bread.
Found this surfing the infinite wonderweb. Someone named CookinMommaofThree on something called bakespace.com. It uses wheat germ, which is something that has been in my fridge for too long after buying it for a recipe I never made. Neglected until recently when I did a little e-research. Wheat germ is great! Add it to everyhing, anything, why not? I even through half a cup in with chopped pecans that we put on baked fish last week. And I used it instead of flour on the wood thing that you transfer pizza to the pizza stone so that the dough didnt stick, worked great. Anyhow, here is the wheat germ and flax bread recipe:

Honey Flax Whole Wheat Bread
1 c. warm water
4 1/2 tsp yeast (or two packages)
1 Tbl honey
1/4 c. butter
1/3 c. honey
1 1/2 Tbl salt
2 c. milk
5 c. whole wheat flour
1/2 c. ground flax seed
1/2 c. wheat germ
1 1/2 to 3 c. bread flour

In mixer combine water, yeast and 1 Tbl honey. Let sit while you
combine butter, honey (1/3c), and salt in a 2 cup pyrex glass measurer and microwave until butter is melted. Add milk to butter/honey mix, then add it all to the yeast in the mixer bowl. With paddle attachment mix and add 1 cup flour at a time until well mixed. Add flax and wheat germ. Switch to dough hook. Add bread flour until dough no longer sticks to side of bowl. Knead 8 min. adding flour as needed. Place in greased bowl (spin to cover top of dough). Let rise 45-hour. Punch down, divide and shape into three loaves. place into greased pans and let rise again 45-hour. Bake 350 for 35 minutes or so.
I freeze the extra loaves until we need them.

Maybe now I will write about something other than bread recipes.

**Since this post I have baked more of this and I lovelovelove it