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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 to 40 minutes. Yield: 1 loaf (2 pounds)
Note: If too dark, cover loosely with foil the last 10 to 15 minutes of baking. Remove from pie pan and cool on a wire rack.
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