In a small bowl, pour boiling water over cracked wheat; stir and let stand 5 minutes. Preheat oven to 450 degrees F.

In a large mixing bowl, combine softened cracked wheat, 1 cup bread flour, yeast, salt, cottage cheese, honey, oil and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in whole wheat flour, oats, wheat germ and enough bread flour to make a soft dough.

Turn dough out onto a lightly floured board; knead 10 minutes or until dough is smooth and elastic. Dough will be slightly sticky. Place in a bowl coated with nonstick spray, turn to coat top of bread. Cover; let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into a round loaf and place on a baking sheet coated with nonstick spray. Cover and let rise until doubled in size, about 1 hour. Brush loaf with reserved egg white. Bake for 10 minutes; reduce heat to 350 degrees F and bake for 30 to 35 minutes or until bread sounds hollow when tapped with fingers. Remove from pan and cool on wire rack.

*Note: Whole wheat flour may be substituted in equal portions (minutes 1 Tbsp per cup) for all-purpose or bread flour.

Courtesy Wheat Foods Council.