2 to 2-1/2 c. bread flour
1 c. rolled oats
2 tsp. salt
3 pkg. active dry yeast
1-3/4 c. water
1/2 c. corn syrup
1/2 c. butter
2 eggs (reserve 1 egg white)
2 c. whole wheat flour
1 c. rye flour
1 tbsp. water
4 tsp. sesame seeds

Generously grease two 8 x 4 or 9 x 5-inch loaf pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups bread flour, oats, salt and yeast; blend well. In medium saucepan heat water, corn syrup and butter until very warm (120 to 130°F). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in whole wheat flour and rye flour to form a soft bough. On floured surface, knead in up to 1 cup bread flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F) until light and doubled in size, about 1 hour.

Punch down dough. Divide dough into 2 parts; shape into balls. Allow to rest on counter, covered with inverted bowl for 15 minutes. Shape into 2 loaves. Place in prepared pans. Cover, let rise in warm place until light and doubled in size, about 1 hour. (Optional - combine reserved egg white and 1 tablespoon water, brush over loaves. Sprinkle with sesame seeds.

Bake in a 375°F oven for 30 to 40 minutes or until loaves sound hollow when lightly tapped. Remove from pans immediately.

Makes 2 loaves.