4 to 5 c. flour
2 tbsp. wheat germ
1 tsp. salt
1/2 tsp. ginger
1 c. very warm water
2 pkg. fast acting yeast
1 c. sour cream (room temperature)
2 tsp. vinegar
1 egg white
1 tsp. water
2 tsp. poppy seed

Combine 1 1/2 cups flour, wheat germ, sugar, salt, ginger, and yeast in large bowl. Add water, sour cream, and vinegar. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in by hand 2 to 2 1/2 cups flour until dough pulls from side.

Knead in remaining flour until dough is smooth and elastic (5 minutes). Place in greased bowl. Cover and let rise until doubled. Punch down. Let rest 15 minutes. Divide dough in 1/2. Roll into 14 x 8 inch rectangle. Roll up beginning with 14 inch side. Pinch edge to seal.

Taper ends to a point. Make 5 diagonal slashes on top with knife. Cover. Let rise until doubled on greased cookie sheet. Heat oven to 375 degrees. Bake 25 minutes. Beat egg white and water. Brush over loaves. Sprinkle on poppy seeds.

Bake additional 5 to 10 minutes until golden brown or sound "hollow". Remove from cookie sheets immediately.