1 package active dry yeast
1/2 cup warm water (105 degrees F)
2 tablespoons sunflower oil
1/2 cup cottage cheese
1/4 cup honey
1 teaspoon salt
2 to 2 1/2 cups bread flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1/4 cup rye flour
1/4 cup rolled oats
1 egg white
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. Bake at 350 degrees F for 30 minutes. If loaf is becoming too dark, cover loosely with foil the last 10-15 minutes of baking. Remove from pie pan and cool on a wire rack.
Yield: 1 (2-pound) loaf