In a large bowl, combine yeast, lukewarm water, sugar, milk powder, oil, wheat germ, salt, and cardamom. Stir well.

Add white flour and mix for 3 minutes.

Incorporate rye flour, kneading until the flour is absorbed.

If the dough is too wet, add more flour gradually.

Knead the dough in the bowl or on a floured surface for about 5 minutes until smooth and elastic.

Shape the dough into a ball.

Grease the bowl with oil, place the dough in, and turn to coat.

Cover and let rise in a warm place for about an hour, or until doubled.

Grease two 8-inch round cake pans or pie tins.

Punch down the dough and form into a ball.

Divide the dough in half and shape each half into a round.

Place the dough rounds in the prepared pans.

Let the loaves rise for about 30 minutes, or until doubled.

Cut a cross or slashes on top of each loaf.

Whisk egg white with cold water, then brush on each loaf.

Bake in a preheated 400F oven for 30-35 minutes, until browned and hollow-sounding.

Cool on a wire rack before serving.