4 to 4-1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup graham cracker crumbs
1/2 cup wheat germ
2 envelopes Fleischmann's® RapidRise Yeast
2 teaspoons salt
1 cup water
1 cup milk
1/3 cup honey
1/4 cup butter OR margarine
Combine 1-1/3 cups all-purpose flour, whole wheat flour, graham cracker crumbs, wheat germ, undissolved yeast and salt in a large bowl. Heat water, milk, honey, and butter until very warm (120o to 130oF). Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Uncover dough; divide in half. Roll each half to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jellyroll. Pinch seam and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350oF for 30 to 35 minutes or until done. Remove from pans; cool on wire rack..