Dissolve the sugar and yeast in the brown ale and let it sit for six minutes.
Combine the flours, cheeses, milk powder, salt, mustard, beaten eggs, and fennel seeds in a bowl.
Mix in the yeast mixture and knead the dough on a floured surface for 25 minutes until elastic.
Shape the dough into two loaves, score the tops, and place them on a baking tray.
Cover the loaves and let them rise in a warm place for two hours until doubled in size.
Preheat the oven to 200°C and brush the risen loaves with egg white.
Bake the loaves for 30 minutes until the crust is golden-brown.
Slice the bread and serve it warm with soup.