1 package active dry yeast
1/2 cup warm water (105-110 degrees)
2 tablespoons sunflower oil
1 egg
1/2 cup cottage cheese
1/4 cup honey
1 teaspoon salt
2 to 21/2 cups bread flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1/4 cup rye flour
1/4 cup rolled oats
cornmeal
Sprinkle yeast in warm water; stir to dissolve. In a large bowl, mix sunflower oil, egg, cottage cheese, honey, and salt. Add dissolved yeast and 2 cups bread flour, beating until flour is moistened. Gradually stir in whole wheat flour, wheat germ, rye flour and oats, plus enough bread flour to make a soft dough. On a floured surface, knead dough about 10 minutes or until dough is smooth and elastic. Place dough in a greased bowl; cover loosely with oiled plastic wrap. Let rise in warm place until doubled in size, about 30 minutes.
Punch down dough. Shape into one round loaf. Place into a greased pie pan sprinkled with cornmeal. Cover with oiled plastic wrap and let rise until doubled in size (about 1 hour).
Brush with egg white and sprinkle with wheat germ, sunflower kernels, or oatmeal. Bake at 350 degrees for 35-40 minutes.
Yield: 1 loaf (2 lbs.)
NOTE: If too dark, cover loosely with foil the last 10-15 minutes of baking. Remove from pie pan and cool on a wire rack.