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

1. 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.

2. Mix in buttermilk and salt. Add 2 1/2 cups more all-purpose flour. Mix to blend, then beat until smooth.

3. Stir in wheat germ and rye flour to make a stiff dough. Turn out onto a floured surface and knead until dough is springy, kneading in more flour if necessary. Place dough in greased bowl. Cover and let rise in warm place until doubled, about 1 1/2 hours.

4. Punch dough down. Let rest 5 minutes. Divide in half. Shape each half into a loaf and place in a greased 9x5 loaf pan. Let rise until doubled, about 45 minutes.

5. Brush lightly with egg white mixture. Sprinkle each loaf with 1 1/2 tablespoons of rolled oats. Bake at 350 until loaves are well browned and sound hollow when tapped, 40 to 45 minutes.