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 - 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 flour 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 oats.

Bake at 375 degrees for 30 to 40 minutes.

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

Makes 1 loaf (2 lbs.).

Optional: Add 1 cup of cooked barley with the whole wheat flour. (Cook 1/2 cup "Quick" pearl barley for 10 minutes to make 1 cup of cooked barley.)