1 c. warm water
1 tbsp. honey
2 c. buttermilk
2 1/2 c. rye flour
3 tbsp. rolled oats
1 pkg. active dry yeast
4 c. unsifted all purpose flour
1 tbsp. salt
1 c. wheat germ
1 egg white, slightly beaten with 1 tsp. water

Place warm water in large bowl; stir in yeast and honey, then 1 cup all purpose flour. Let stand in warm place until bubbly, 20 to 25 minutes. Mix in buttermilk and salt. Add 2 1/2 cups flour. Mix to blend, then beat until smooth. Stir in wheat germ and rye flour to make a stiff dough. Turn out onto floured surface and knead until dough is springy, kneading in more flour if necessary. Place dough in greased bowl. Cover and let rise until doubled, about 1 1/2 hours.

Punch dough down, let rest 5 minutes. Divide in half. Shape each half into a loaf and place in a greased 9"x5" loaf pan. Let rise until doubled, about 45 minutes. Brush lightly with egg white mixture; sprinkle each loaf with 1 1/2 tablespoons rolled oats. Bake at 350 degrees until loaves are well browned and sound hollow when tapped, 40 to 45 minutes.