Whole Grain Loaf

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup small-curd 2% cottage cheese
1/4 cup honey
2 tablespoons canola oil
1 teaspoon salt
1 egg
2 to 2-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup rye flour
1/4 cup quick-cooking oats
1/4 cup toasted wheat germ
Cornmeal
1 egg white
2 tablespoons cold water
1 tablespoon sesame seeds

In a mixing bowl, dissolve yeast in warm water. Add cottage cheese, honey, oil, salt, egg and 1-1/2 cups all-purpose flour; beat until smooth.

Gradually beat in whole wheat and rye flours, oats, whet germ and enough remaining all-purpose flour to make a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 75 minutes.

Punch dough down; let rest for 10 minutes. Shape into a ball. Place on a greased baking sheet sprinkled with cornmeal. Cover and let rise until doubled, about 30 minutes.

Beat egg white and cold water; brush over dough. sprinkle with sesame seeds. Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack. Makes 1 loaf (16 slices).