1/4 c. honey
1/4 c. oil
2 1/2 c. lukewarm water
2 tbsp. yeast
1 c. gluten flour
1/3 c. bran
1/3 c. wheat germ
2/3 c. powdered sugar
5 c. wheat flour
2 tsp. salt
1 egg white
2 tbsp. water

Dissolve honey, oil and yeast in water. Let work for 5 minutes; add gluten flour and beat 5 minutes. Add bran, wheat germ, powdered milk, 3 cups flour and salt. Beat another 5 minutes. Turn dough on floured board and knead in remaining 2 cups flour. Knead until dough is smooth and elastic. Place dough in well-greased bowl; cover. Let rise in warm place until doubled in bulk.

Punch down, place on floured board; cut in half and let rest 1 minute. Form dough into 2 loaves and place in greased 9-inch loaf pans. Let rise until double in bulk. Preheat to 350 degrees. Brush tops with egg white and water. Bake 50-55 minutes.