1 pk Active dry yeast
1/4 c Honey
1/2 c Warm water (105-115F)
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 Rolled oats
1 ts Salt
1/2 c Cottage cheese
1 lg Egg
2 tb Vegetable oil
Oil and cornmeal for pan 1 Egg white; frothed with fork
– for glaze Additional wheat germ -=OR=- Oats, for top of loaf STIR YEAST AND HONEY into water; let stand until foamy, about 5 minutes. For food processor fitted with metal blade or mixer with dough hook, put remaining bread ingredients into bowl. Turn machine on and combine mixture. With machine running, slowly add yeast mixture. Mix until dough cleans sides of bowl. If dough is too sticky, add more flour by the tablespoon, working it in before adding more. If dough is crumbly and dry, add more water by the teaspoon, working it in before adding more. Once desired consistency is reached, (moist but not sticky), mix dough until well kneaded, uniformly supple and elastic, about 40 seconds in food processor, about 6 minutes in mixer. Or by hand, put ingredients in large bowl. Mix well. Make well in center. Pour yeast mixture into well. Work yeast mixture into ingredients, then knead on floured board until smooth and elastic, about 10 minutes. Transfer dough to large plastic bag, squeeze out air and seal at top. Place dough in bowl. Let rise in warm spot until doubled, about 1 1/2 hours. Oil a heat-proof glass pie plate. Sprinkle lightly with cornmeal. Punch dough down and shape into smooth ball. Place smooth side up in prepared plate. Cover loosely with oiled plastic. Let rise in warm spot until doubled, about 1 hour. Fifteen minutes before baking, put rack in center of oven; set oven at 375F. When loaf has doubled, brush top with egg white. Sprinkle with wheat germ and(or) rolled oats. Bake until loaf is deep brown (cover with foil last 5 minutes if too dark) and sounds hollow when rapped on bottom, about 35 minutes. Place loaf on rack to cool. Yield: 1 round loaf.