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Millet Bread

2 (1/4-ounce) packages active dry yeast or 5 teaspoons
4 cups warm water
1/4 cup honey
4 tablespoons vegetable oil
3/4 teaspoon salt
2 cups rye flour
1 cup oat bran
3 cups whole wheat flour
1 cup cake flour
5 1/2 cups all-purpose or bread flour
Approximately 1 1/2 cups all-purpose or bread flour
1 large egg white
1 teaspoon water
1 tablespoon sesame seed

1. In a large bowl, dissolve yeast in warm water. Stir in honey and let stand for 10 minutes. Stir in oil, salt, rye flour, oat bran, whole wheat flour, and cake flour. Beat until the mixture pulls away from the bowl. Gradually add 5 1/2 cups flour to make a stiff dough.
2. Turn the dough out onto a floured board and knead until smooth and satiny, about 15 minutes, adding up to additional 1 1/2 cups flour as needed to prevent sticking. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 50 minutes.
3. Punch the dough down, divide into three equal portions, and knead each lightly. Shape each into a smooth loaf and place in a greased 9 x 5-inch loaf pan, lightly grease the tops. Cover and let rise until doubled in size, about 30 minutes.
4. Brush the loaves with a mixture of 1 egg white and water and sprinkle with sesame seed.
5. Bake in a preheated 350*F oven for 30 minutes, or until the tops are golden brown. Transfer to wire racks to cool.

Makes 2 loaves.