1 pkg active dry yeast
1 tbsp honey
4 cups (approximately) bread flour
2 cups buttermilk
1 tbsp salt
1 cup wheat germ
2 1/2 cups rye flour
1 egg white
1 tsp water
3 tbsp rolled oats
Place the warm water in a room-temperature bowl and stir in the yeast and honey. Stir in 1 cup of the bread flour. Let stand in a warm place until bubbly, approximately 20 to 25 minutes.
Mix the buttermilk and salt into the above mixture. Add another 2 1/2 cups of the bread flour. Mix to blend then beat until smooth. Stir in the wheat germ and rye flour to make a stiff dough. Turn out on a floured surface and knead until the dough is is springy, kneading in more bread flour if needed. Place the dough in a greased bowl, turning over to grease top. Cover with a kitchen towel and let rise in a warm place until doubled; about an hour and a half.
Punch down the dough and let rest 5 minutes. Divide the dough in half and shape each half into a loaf. Place in 2 greased 9-inch loaf pans. Let rise until doubled in bulk, about 45 minutes.
In a small bowl or cup, lightly beat the egg white with the water; brush lightly over tops of loaves. Sprinkle each loaf with half the oats.
Bake at 350 degrees about 40 to 45 minutes. Bread will be done when lightly browned and produces a hollow sound when tapped.
Remove bread from pans and cool on wire rack.
Note: File Photo