Generously grease two 8x4 or 9x5-inch loaf pans, lightly spoon flour into measuring cup; level off.
In large bowl, combine 1 1/2 cups bread flour, oats, salt and yeast; blend well.
In medium saucepan, heat water, corn syrup and margarine until very warm (120 to 130°F.).
Add warm liquid and eggs to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in whole wheat flour and rye flour to form a soft dough.
On floured surface, knead in up to 1 cup bread flour until dough is smooth and elastic, about 10 minutes.
Place dough in greased bowl; cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 hour.
Punch down dough.
Divide dough into 2 parts; shape into balls.
Allow to rest on counter, covered with inverted bowl, for 15 minutes.
Shape into 2 loaves.
Place in prepared pans.
Cover; let rise in warm place until light and doubled in size, about 1 hour.
Combine reserved egg white and 1 tablespoon water; brush over loaves.
Sprinkle with sesame seed.
Heat oven to 375°F.
Bake 30 to 40 minutes or until loaves sound hollow when lightly tapped.
Remove from pans immediately.
2 loaves.
TIPS:
Pillsbury's Best All Purpose or Unbleached Flour can be substituted for bread flour.
Omit resting period before shaping.
Self-rising flour is not recommended