|Whole wheat flour||2 Cup (32 tbs)|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Pecan halves||1 Cup (16 tbs) , chopped|
|Rapid rise yeast||2 Tablespoon (1 Package)|
|Water||1 Cup (16 tbs)|
|Plain yogurt||1 Cup (16 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Eggs||2 (At Room Temperature)|
Set aside 1 cup all-purpose flour.
In large bowl, mix remaining 4 cups all-purpose flour, whole wheat flour, wheat germ, pecans, salt and yeast.
In saucepan, over low heat, heat water, yogurt, honey and margarine until very warm (125° to 130°F) stir into dry mixture.
Mix in eggs and only enough reserved flour to make soft dough.
On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes.
Cover let rest 10 minutes.
Divide dough in half shape each half into smooth ball.
Place in two greased 8-inch round cake pans.
Cover let rise in warm (80° to 85°F) place until doubled in size, about 1 hour and 15 minutes.
Preheat oven to 375°F Bake 35 to 40 minutes or until golden brown.
Remove from pans cool on wire racks.