In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes.
Stir in oil, salt, and sugar.
Add 2½ cups flour and mix to blend.
Using a spoon or heavy duty mixer, beat until elastic, about 5 minutes.
Stir in (you may want to use dough hooks) another cup of flour and wheat germ, if desired to make a stiff dough.
Knead on a board or pastry cloth, floured with some of the last ½ cup flour, until dough is springy and smooth and develops small bubbles just under the surface (about 20 to 25 minutes-you may want to do this with the dough hooks).
Put in greased bowl, turning to grease top, then cover with a cloth.
Rise until doubled, about an hour, depending on temperature.
A cup of whole wheat flour may be substituted for a cup of plain flour.
To get a rapid initial rise, use water about 130-135°F, and pour into bowl with yeast mixed with initial flour and salt and sugar and start mixing.
All rising should be in a warm place, like near the refrigerator.
A baking stone, ceramic brick, or even an iron skillet or griddle preheated in the oven (to place the the baking sheet on) will give a good "spring" or quick rise when the loaves are first placed in the oven.