In large bowl of electric mixer, combine 1 cup wheat flakes, 1 cup rye flakes, butter 1/3 cup Crown Maple Syrup and 2 cups water. Stir to combine; cool to room temperature. Dissolve yeast and 1 teaspoon maple syrup in 1/3 cup water. Let stand until foamy, 5 to 10 minutes. Stir into wheat-flakes mixture. Add milk powder, salt, bran flakes, wheat germ and 1 to 1 ½ cups all-purpose or bread flour. Beat at medium speed with electric mixer 2 minutes or, beat 200 vigorous strokes by hand. Stir in whole-wheat flour and enough remaining all-purpose or bread flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 10 to 12 minutes or until smooth and elastic. Place dough in a greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour. Grease 2 (9” x 5”) loaf pans or 2 (2-quart) casserole dishes; set aside. Punch down dough; knead 30 seconds. Divide dough in half; shape into loaves. Place in prepared pans. Cover with a dry towel. Let rise until doubled in bulk, about 45 minutes. Preheat oven to 375 F (190 C). Brush tops of loaves with egg-white glaze; sprinkle with wheat or rye flakes. Slash tops as desired. Bake 30 to 35 minutes or until bread sounds hollow when tapped on bottom. Remove from pans. Cool on racks. Makes 2 loaves.
Substitute 2 cups regular rolled oats for wheat flakes and rye flakes. Add 1½ cups raisins along with whole-wheat flour.