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 a 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 into a greased 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.
Yield: 1 loaf (2 lbs.)
NOTE: If too dark, cover loosely with foil the last 10-15 minutes of
baking. Remove from pie pan and cool on a wire rack.