4-5 c. bread flour
2 tbsp. wheat germ
1 tbsp. sugar
2 tsp. salt
1/2 tsp. ginger
2 pkg. fast acting yeast
1 c. warm water (120 degrees)
1 c. sour cream (room temperature)
2 tbsp. vinegar
1 egg white
1 tbsp. water
2 tbsp. poppy seeds or sesame seeds
In large bowl combine 1 1/2 cups flour with next 5 ingredients; add water and sour cream, vinegar to flour mixture; beat 3 minutes. Stir in 2 to 2 1/2 cups flour; mix until it cleans side of bowl, 5 minutes.
On flour surface knead in remaining 1/2 to 1 cup flour until smooth 5 minutes. Cover let rise in warm place 25-35 minutes until double. Punch down. Divide in half; make into 2 loaves. Place on greased cookie sheet. Slash top diagonally. Let rise until double, 15-20 minutes.
Baking – Oven 375 degrees. Bake for 25 minutes. Remove from oven – brush with egg white mixture. Sprinkle with seed. Bake 5-10 minutes longer. Cool on rack.