I let the dough rise for a full hour.

Then I shaped it into a loaf and put it in an oiled 8″x4″ pan. I lightly brushed it with milk and sprinkled it with a little wheat germ and whole wheat flour.

I’m letting it rise (proof) for another 45 minutes to an hour, until the dough rises about 1 1/2 inches above the rim of the pan.