Herb Brown Bread

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
2 teaspoons salt
1/4 cup dried parsley flakes
1/4 to 1/2 teaspoon dried marjoram
1/4 to 1/2 teaspoon dried rosemary, crushed
1-1/2 cups water
3 tablespoons butter
1 egg white
1 tablespoon cold water

In a large bowl, combine the flours. Place 1-1/2 cups flour in a large mixing bowl; add yeast, sugar, salt and herbs.

In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour mixture to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Let rest for 15 minutes. Turn onto a lightly floured surface; divide in half. Shape into two loaves.

Place in two greased 9-in. x 5-in. loaf pans. With a sharp knife, make four to five diagonal slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 1 hour.

Beat egg white and cold water; brush over loaves. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Makes 2 loaves.