Instructions: In a mixer bowl combine 2 cups of the all-purpose flour and the yeast. Heat milk, and 1 teaspoon salt until warm (120 degrees to 130 degrees). Add to flour mixture; add egg. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in wheat and rye flours, wheat germ, and as much remaining all-purpose flour as you can.

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

Punch dough down. Turn out onto a floured surface; divide in half. Cover; let rest 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 into 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 oven about 30 minutes, or until loaves sound hollow when tapped. Remove from pans.

This recipe yields 6 small loaves.

NOTES : If you like larger loaves, you can make this honey-sweet bread in four 8- by 4- by 2-inch pans.

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