Ingredients

4 1/2 to 5 cups all-purpose flour
2 packages active dry yeast
2 cups milk
1/2 cup honey
1/4 cup margarine or butter
1 teaspoon salt
1 egg
1 cup whole-wheat flour
1/2 cup rye flour
1/2 cup toasted wheat germ
1/4 cup margarine or butter, softened
2/3 cup packed brown sugar

Directions

In medium mixing bowl combine 2 cups all-purpose flour and the yeast; set aside. In a medium saucepan heat milk, honey, 1/4 cup margarine or butter, and salt until warm (120 degrees F to 130 degrees F) and margarine is melted. Add milk mixture to flour mixture; add egg.

Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 minutes. Using a wooden spoon, stir in wheat and rye flours, wheat germ and as much remaining all-purpose flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough all-purpose flour to make a moderately stiff dough (6 to 8 minutes). Place in a greased bowl; turn once. Cover and let rise in a warm place until nearly double (1 1/4 hours).

Punch dough down. Turn dough out onto a lightly floured surface; divide in half. Cover; let rest for 10 minutes. Roll each half to a 15-inch square. Spread with softened margarine; sprinkle with brown sugar. Roll up jelly-roll style; cut into thirds. Seal ends; place in six greased 5 1/2-by-3-by- 2-inch pans. Cover; let rise in a warm place until double (about 45 minutes). Bake in a 350-degree F oven about 30 minutes or until loaves sound hollow when tapped. Remove from pans. Cool on wire racks.

Nutrition information per serving: 98 cal., 2 g fat, 5 mg chol., 3 g pro., 19 g carbo., 19 mg sodium, 1 g fiber. RDA: 12 percent thiamine.