2 c. milk
1/2 c. light brown sugar, packed
1 tbsp. salt
1/4 c. butter or regular butter
1 c. warm water (105 to 115F)
2 pkgs. active dry yeast
1 c. rye flour
1 1/2 c. oatmeal
1/2 c. wheat germ
5 c. unsifted whole wheat flour
All-purpose white flour
3 tbsp. butter, melted

1. Mix flours, set aside.

In saucepan, heat milk until bubbles form around edge of pan; remove from heat. Add sugar, salt and 1/4 cup butter; stir until butter melts; cool to lukewarm. If possible, check temperature of water with thermometer. Sprinkle yeast over water in large bowl.

2. Stir to dissolve yeast; stir in the lukewarm milk mixture. Add 4 cups flour; beat vigorously with wooden spoon until smooth. Gradually add rest of flour; mix in last of it with hand until dough is stiff enough to leave side of bowl.

3. Turn dough out on lightly floured pastry cloth. Knead until dough is smooth and elastic - 5 minutes. Place in lightly greased large bowl; turn dough to bring up greased side. Cover with towel; let rise in warm place (85F), draft free, until doubled-about 1 hour.

4. Again, turn dough on cloth. Halve; let rest, covered, 10 minutes. Cut each half into two. With palms, roll each part into a 12-inch strip. Twist two strips together three times; press ends even; pinch ends to seal. Place in greased 9 x 5 x 2 3/4 inch pan.

5. Brush surface with a little melted butter. Repeat with other half. Let loaves rise in warm place, free from drafts, until sides come to top of pans and tops are rounded-1 hour. Place rack in middle of oven. Preheat oven to 400F. Bake 35 to 40 minutes.

6. Crust will be a deep golden brown and loaves will sound hollow when tapped. (If crust is too brown after baking 25 minutes, cover with foil or brown paper.) Turn out of pans onto racks; brush tops with melted butter. Serve warm or cold. Makes 2 loaves.