4-5 c. bread flour
2 tbsp. wheat germ
1 tbsp. sugar
2 tsp. salt
1/2 tsp. ginger
2 pkg. fast acting dry yeast
1 c. warm water (120-130 degrees)
1 c. sour cream
2 tbsp. vinegar
1 egg white
2 tbsp. water
2 tsp. poppy seeds

In a large bowl, combine 1 1/2 cups flour and next 5 ingredients; blend well. Add water, sour cream and vinegar to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. Stir in additional 2-2 1/2 cups flour until dough pulls clearly away from sides of bowl.

On floured surface, knead in remaining 1/2-1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in a greased bowl; cover loosely with plastic wrap and a cloth towel. Let rise in warm place until light and doubled in size, 25-35 minutes. Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Allow it to rest on counter covered with inverted bowl for 15 minutes. Divide dough in half. Roll each half to 14' x 8' rectangle. Starting with longest side, roll up; pinch ends to seal. Place seam side down on greased cookie sheet; taper ends to point. With sharp knife make 5 1/4" deep diagonal slashes across top of each loaf. Cover. Let rise in warm place until light and doubled in size, about 15 minutes. Heat oven to 375 degrees. Bake 25 minutes. In small bowl beat egg white and water. Remove bread from oven; brush with egg white mixture. Sprinkle with poppy seeds. Return to oven. Bake additional 5-10 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets and cool on wire rack. Makes 2 loaves.