1 pkg. active dry yeast
1/2 c. warm water (105-115 degrees)
2 tbsp. sunflower oil
1 egg
1/2 c. cottage cheese
1/4 c. honey
1 tsp. salt
2 to 2 1/2 c. bread flour
1/2 c. whole wheat flour
1/4 c. wheat germ
1/4 c. rye flour
1/4 c. oatmeal
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 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 in a greased glass 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.

If too dark, cover loosely with foil the last 10-15 minutes of baking. Remove from pan and cool on a wire rack.

Yield 1 loaf (2 pounds).