3 1/2 - 4 c. whole wheat flour
2 c. rye flour
1 c. unprocessed wheat bran
1/2 c. wheat germ
2 pkgs. active dry yeast
3 tbsp. sugar
1 tsp. salt
1 c. water
3/4 c. milk
1/2 c. butter
1/2 c. dark molasses
2 eggs
2 tbsp. cornmeal
1 tsp. poppy seed or caraway seed

Combine 3 of the whole wheat flour, rye flour, bran, and wheat germ in a mixer bowl; combine 3 cups of the flour mixture, yeast, sugar, and salt. In a medium saucepan, heat together the water, milk, butter, and molasses until very warm (120-130 degrees) and butter is almost melted. With electric mixer on low speed, gradually beat the warm liquid into the yeast mixture until just blended. Beat 2 minutes on medium speed, scraping bowl frequently. Separate one of the eggs; reserve the white. Beat the remaining whole egg and yolk along with 1 cup additional flour mixture into the yeast dough; beat 2 minutes more.

Using a spoon, stir in the remaining flour mixture; turn out onto a surface floured with some of the whole wheat flour. Knead in enough of the remaining whole wheat flour until dough is smooth and elastic (6-8 minutes).

Shape dough into a ball. Place in a greased bowl, turning once to grease surface. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn out onto a floured surface. Divide dough in 3 portions. Cover; let rest 10 minutes.

Sprinkle a lightly greased baking sheet with cornmeal. Shape dough into 3 (24 inch) ropes. Place ropes 1 inch apart. Starting at center, loosely braid ropes, tucking under the ends. Transfer to prepared baking sheet. Cover and let rise until almost doubled, about 30 minutes. Brush bread with a mixture of the reserved egg white and 1 tablespoon water. Sprinkle with poppy or caraway seeds.

Bake in a 350 degree oven for about 45 minutes. To prevent over browning, cover with foil at least 10 minutes; remove to wire rack to cool. Makes 1 braided loaf.