2-2 1/2 c. white flour
1 c. quick rolled oats
2 tsp. salt
3 pkg. active dry yeast
1 3/4 c. water
1/2 c. corn syrup
1/2 c. butter
2 eggs (reserve 1 white)
2 c. whole wheat flour
1 c. rye flour
1 tbsp. water
4 tsp. sesame seeds or oatmeal

In large bowl combine 1 1/2 cups white flour, oats, salt and yeast. Mix well. In saucepan, heat water, corn syrup and butter until very warm (120-130 degrees). Add warm liquid and eggs to flour mixture. Blend with mixer at low speed, then beat 3 minutes at medium speed. By hand, stir in whole wheat and rye flours to form a soft dough.

On floured surface, knead in about 1 cup white flour until dough is smooth and elastic, about 7 to 10 minutes.

Place in oiled bowl, cover lightly and let rise in warm place until doubled, about 1 hour. Punch down, let rest 10 minutes and shape into 2 loaves. Let rise in greased bread pans about 1 hour (maybe less).

Combine 1 tablespoon water with reserved egg white and brush over loaves. Sprinkle with sesame seeds or oatmeal. Bake at 375 degrees, about 35-40 minutes. This recipe can be easily adapted for use with electric mixers that have dough hooks. Follow directions from the mixer manufacturer.