Preparation / Directions:
Makes two 8-inch loaves
Put the yeast in a large bowl and mix in the warm water and brown sugar. When thoroughly dissolved stir in 2 cups of the whole wheat flour. Cover with plastic wrap and let sit while it seethes and bubbles; this sponge can be left anywhere from 30 minutes to 2-5 hours, whatever works into your schedule.
Meanwhile heat a large, heavy skillet and toss the brown rice flour in. Brown the flour slowly over a medium-low fire, stirring constantly with a spatula and scraping the flour from the bottom as it toasts, turning the topside under; it will start to brown very quickly suddenly, so take care not to let it burn. When it's a deep cafe au lait color, remove from the heat and let cool.
Stir in the rice flour, oil, wheat germ, and the salt dissolved in the yogurt into the sponge and add enough more whole wheat flour to make a fairly stiff dough. Turn out on a floured working surface and knead until smooth, adding more flour as necessary - about 8-10 minutes. Clean out the bowl, grease it, and return the dough to it to rise, covered, until double in bulk - about 1 1/2 hours.
Turn the dough out and punch it down. Divide in half, form 2 loaves, and place in greased 8-inch bread pans. Cover with a towel and let rise again until almost double.
Bake in a preheated 425 F oven for 10 minutes, then lower heat to 350 F and bake another 30 minutes. Turn out of the pans and cool on racks.
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