• 2 cups All-Purpose Flour
• 2 cups Whole Wheat Flour
• 1 cup Rye Flour
• 2 packages (1/4 ounce each) Active Dry Yeast
• 1 Tablespoon Sugar ( I used a good squirt of Honey)
• 2 teas. Salt
• 1/4 cup Dried Parsley Flakes
• 1/2 teas. Dried Marjoram
• 1/2 teas. Dried Rosemary, crushed
• 1-1/2 cups Water
• 3 Tablespoons Butter
• 1 Egg White
• 1 Tablespoon Cold Water

1. Combine the flours.
2. Place 1-1/2 cups in a mixing bowl; add yeast, sugar, salt and herbs.
3. In a saucepan heat water & butter to 120-130 degrees.
4. Add to dry ingredients; beat until moistened. Beat on medium speed for 2 minutes.
5. Add 3/4 cup flour mixture; beat 2 minutes longer.
6. Stir in enough remaining flour mixture to make a stiff dough.
7. Turn onto floured surface; knead until smooth and elastic, about 8-10 minutes.
8. Place in a greased bowl, turning once to grease top.
9. Cover and let rise in warm place until double, about an hour.
10. Punch dough down. Let rest 15 minutes.
11. Turn onto a lightly floured surface; divide in half.
12. Shape into 2 loaves.
13. Place on 2 greased cookie sheets or 2 9x5x3" loaf pans.
14. With a sharp knife, make 4-5 diaganol slashes across the top of each loaf.
15. Cover and let rise in warm place until double, about an hour.
16. Beat egg white and cold water; brush over loaves.
17. Bake at 375 degrees for 30-35 minutes or until golden brown.
18. Remove from pans to wire racks to cool.
19. Makes 2 loaves

This is a TOH recipe from The Best of Country Breads cookbook. Yummo!