Measure the whole wheat flour, yeast and salt into a mixing bowl. Pour in the warm water and stir to blend. Add the oil, honey, cereal, wheat germ, wheat bran and orange zest. Mix thoroughly. Add the unbleached white flour, 1/2 cup at a time, until the soft batter becomes a shaggy mass that can be lifted from the bowl and placed on a floured work surface. Knead the dough with a rhythmic motion of push, turn and fold. Add sprinkles of flour during kneading to form a soft, supple and elastic mass (5-10 minutes).

Place the dough in a greased bowl, turn to coat, cover with plastic wrap and allow to rise in a warm place until doubled in bulk (approximately 1 hour). Turn dough out onto a lightly floured work surface and divide in equal halves. Shape each half into a ball and allow to relax 3-5 minutes. Shape into loaves and place in lightly oiled bread pans. Cover pans with plastic wrap or tightly woven linen towel. Allow dough to rise until doubled in bulk (about 1 hour).

Preheat oven to 400°F. Bake for about 20 minutes; reduce heat to 350°F and bake for an additional 20 minutes or until the crust is a deep brown. Test for doneness by tapping the bottom of the loaf; if it sounds hollow, it is baked throughout. Turn the loaves out onto a cooling rack; allow to cool before slicing. Makes 2 loaves (13 slices each).