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 tsp 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 10-12 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 30-35 minutes or until bread sounds hollow when tapped on bottom. Remove from pans. Cool on racks. Makes 2 loaves.