2 pkgs. active dry yeast
1 3/4 c. (105 to 115 degrees) water
3/4 c. undiluted evaporated milk
1/4 c. honey
2 tbsp. oil
1 tbsp. salt
4 to 5 c. white flour
2 c. whole wheat flour
1/2 c. wheat germ
1/4 c. sunflower seeds
1/4 c. sesame seeds
1 egg, beaten
2 tsp. sesame seeds

Dissolve yeast in water, stir in evaporated milk, honey, oil, salt, 4 cups white flour, 2 cups wheat flour, wheat germ, sunflower seeds and 1/4 cup sesame seeds. Knead on floured board, working in additional flour if needed until smooth and elastic (approximately 8 minutes).

Place in large oiled bowl and turn to oil top surface. Cover and let rise 1 1/2 hours or until doubled. Punch down, divide in half. Roll each half into a 12 x 9 inch rectangle. Roll up starting at short end. Place loaves in 2 oiled and floured 9 x 5 x 3 inch pans, seam side down. Cover and let rise 45 minutes or until doubled. Brush with beaten egg and sprinkle with 2 teaspoon sesame seeds. Bake at 325 degrees for 30 to 40 minutes or until loaves sound hollow when topped. Remove and cool on wire racks.