Sprinkle the dry yeast over the warm water in a large mixing bowl and stir until dissolved.
Add in the milk, honey, molasses, orange marmalade, oil, almond extract, and salt. Stir until combined.
Mix in the rye flour, wheat germ, cooked oatmeal, whole wheat flour, and 2 cups of the bread flour. Mix until a dough forms. Transfer to a well floured work surface, and knead for 10 minutes adding additional bread flour as needed to prevent dough from sticking.
Transfer the dough to a large, oiled bowl, turning the dough to oiled side up and seam side down. Lightly cover and let rest in a warm area until doubled in size, about an hour.
Punch down dough, place on work surface, lightly cover, and let rest for 20 minutes.
Divide the dough in half. Knead one piece lightly and roll out into a rectangle as long as the loaf pan and 3 times as wide. Fold in each side and place seam side down in an oiled loaf pan. Repeat with other dough piece. Let loaves rise until doubled in size, about 40 minutes.
Bake in preheated 350 degree oven for about 50 minutes, or until the dough tests done and sounds hollow when tapped.