You can easily double this recipe to make 2 loaves, but I usually just make one at a time. That way if I get carried away with modifications that don't turn out well I don't have 2 loaves of imperfect bread to go through.

1 cup (4.5 oz) whole-wheat flour
2 cups (9 oz) bread flour, divided
1 package (.25 ounce or 2 1/4 teaspoons) active dry yeast
1/2 cup (4 oz) milk
1/2 cup plus 2 tablespoons (5 oz) water
2 tablespoons (1 1/2 oz) honey
1 1/2 tablespoons butter or margarine
1 1/2 teaspoons salt

In a mixing bowl, combine the whole wheat flour, one cup of the bread flour, and yeast.
In a saucepan, heat milk, water, honey, butter and salt to 120°-130°F; add to flour mixture.
Blend on low speed until moistened; beat on medium for 3 minutes.
Gradually stir in remaining bread flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Shape into loaf; place in a greased 8"x4" loaf pan. Sprinkle with wheat germ.
Cover and let rise until doubled, about 1 hour.
Bake at 375°F for 40-45 minutes.
Remove from pan to cool on wire rack.