Dakota Bread

As a baker of bread, I have been on a quest to make a healthy, crunchy, but not too dense loaf of bread.
I came across this recipe years ago, tweaked  it and came up with my version. This one has a lot of ingredients, but each one adds to the flavor profile of the bread. It makes one loaf, or I divide it into 3 small mini loaves.

Dakota Bread

1 package of active dry yeast
1/2 cup warm water
1/2 cup greek yogurt or cottage cheese
1/4 c. honey
2T. powdered milk
1 egg
2 T. oil
1 tsp. salt
21/4 c. bread flour, divided
1/2 c. whole-wheat flour
1/4 c. wheat germ, toasted
1/4 c. rye flour
1/4 c. long-cooking oats, uncooked
2 T. cornmeal
1 egg white, beaten
2 T. sunflower kernels

Combine yeast and lukewarm water in a bowl. Let it sit for 5 minutes. Then add 1/2 cup of bread flour, stir, and let this sit for 30 minutes. In a separate bowl, blend together  yogurt or cottage cheese, honey, egg, oil and salt. Add this to the yeast mixture, blend, then add bread flour, whole wheat flour,wheat germ, rye flour, oatmeal, and powdered milk. This should yield a soft dough, if not add more or less flour or liquid. Knead on a lightly floured surface until smooth and elastic. Place in a greased bowl; cover and let rise for one hour or until double in bulk. Punch dough down. Shape into one round loaf and place in a pie pan coated with non-stick vegetable spray and sprinkle with cornmeal. Cover with greased plastic wrap and let dough rise again until double in bulk. Brush with egg white and sprinkle with sunflower kernels. Bake at 350 degrees for 35 to 40 minutes. Cool on a wire rack. makes 6 to 8 servings.