Multi-Grain Bread

In a large bowl, combine 1 cup bread flour, whole-wheat flour, pecans, barley flour, 1/2 cup oats, 1/2 cup sunflower-seed kernels, wheat germ, wheat bran, and salt. In a medium bowl, dissolve yeast and sugar in 1 cup warm water; let stand for 5 minutes. Stir in milk, oil, and honey. Add yeast mixture to flour mixture. Beat at low speed with an electric mixer until smooth. Gradually beat in enough remaining bread flour to make a soft dough.

Turn dough out onto a lightly floured surface and knead for 5 minutes, or until dough is smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°F), free from drafts, for 1 hour, or until doubled in size. Lightly grease 2 baking sheets; set aside.

Divide dough into 2 equal portions. Shape each portion into 2 (15-inch) ropes. Pinch 2 ropes together at one end to seal, and twist bread ropes together. Pinch end together to seal. Shape twisted ropes into a round loaf, pinching ends together to seal. Repeat procedure with remaining 2 bread ropes. Place 1 loaf on each prepared baking sheet. Cover and let rise in a warm place, free from drafts, for 1 hour, or until doubled in size.

Preheat oven to 350°F. Gently brush loaves with egg white and sprinkle with remaining 2 tablespoons oats and remaining 2 tablespoons sunflower-seed kernels. Bake for 40 minutes, covering with aluminum foil to prevent excessive browning, if necessary. Let cool for 30 minutes before slicing.