Place warm water in large bowl; stir in yeast and honey, then 1 cup all-purpose flour
Let stand in warm place until bubbly, 20 to 25 minutes
Mix in buttermilk and salt
Add 2 1/2 cups more all-purpose flour
Mix to blend, then beat until smooth
Stir in wheat germ and rye flour to make a stiff dough
Turn out on a floured surface and knead until dough is springy, kneading in more all-purpose flour, if necessary
Place dough in greased bowl
Cover and let rise in warm place until doubled, about 1 1/2 hours
Punch dough down, let rest 5 minutes
Divide in half
Shape each half into a loaf and place in a greased 9 by 5 inch loaf pan
Let rise until doubled, about 45 minutes
Brush lightly with egg white mixture; sprinkle each loaf with 1 1/2 Tbs
of rolled oats
Bake at 350 degrees until loaves are well browned and sound hollow when tapped, 40 to 45 minutes