1 pkg. active dry yeast
1 tsp. sugar
1 tsp. salt
1 egg yolk
2 tbsp. sunflower oil
1/4 c. wheat germ
1/4 c. rolled oats
2 c. flour (plus enough additional flour to make a dough)
1/2 c. warm water
2 c. scalded milk
1/4 c. honey
1/2 c. cottage cheese
1/2 c. whole wheat flour
1/4 c. rye flour
1/4 c. rolled barley (opt.)

Dissolve yeast in warm water and sugar; set aside for 5 minutes.

Add the other ingredients and mix in a large bowl. Knead, adding enough additional flour to make a dough (about 4 cups).

Turn dough out onto a lightly floured work surface and knead for 8-10 minutes, until smooth and elastic.

Place dough in a greased bowl and turn once to coat. Let rise in a warm place until double in size. Punch and work down.

Shape into round loaves and place in pie tins which have been lightly greased and sprinkled with cornmeal. Alternatively, form into rolls.

Brush loaves with egg white and pat raw sunflower seeds on tops and sides of loaves or rolls.

Bake at 350°F for 45 minutes (loaves) or 25 minutes (rolls) or until golden.

Makes 2 to 3 loaves. (If barley is used, cook as for cereal before adding. Other flour may be used also, including oat bran.)