1 In a large bowl, combine the yeast, 1/2 cup of the water, and the sugar and let stand for about 5 minutes or until foamy.
Stir in the remaining water, the milk powder, caraway seeds, and salt.
Mix in 1 cup of the all-purpose flour and all of the whole-wheat, buckwheat, and rye flours, working in as much of the remaining all-purpose flour as needed to make a soft dough.
2 Knead the dough until smooth and elastic - about 7 minutes by hand or 3 to 4 minutes in an electric mixer.
for kneading.) Transfer to a lightly greased large bowl, turn to coat with the grease, and cover loosely with plastic food wrap.
Let rise in a warm, draft-free place for 1 to 1 1/2 hours or until doubled in bulk.
3 Lightly grease and flour a baking sheet.
Punch down the dough, transferto a lightly floured surface, and roll it into a 1 2-inch log.
Cut the log crosswise into 12 pieces.
Shape each piece into a ball, twist, or knot and arrange 2 inches apart on the baking sheet.
Cover and let rise for about 1 hour.
4 Preheat the oven to 400° F.
Brush the rolls with the egg white and sift the tablespoon of flour over them.
Bake for about 15 minutes oruntilgolden.