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1
In large bowl, combine 1 1/2 cup flour, and next five ingredients (wheat germ, sugar, salt, ginger and yeast); blend well.
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2
Add water, sour cream and vinegar to flour mixture.
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3
Blend at low speed until mositened; beat 3 minutes at medium speed.
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4
Stir in an additional 2 to 1 1/2 cup flour until dough pulls cleanly away from sides of bowl.
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5
On floured surface, knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes.
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6
Place dough in greased bowl; cover loosely with plastic wrap and cloth towel.
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7
Let rise in warm place until light and doubled in size, 25 to 35 minutes.
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8
Grease large cookie sheet.
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9
Punch down dough several times to remove all air bubbles.
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10
Allow to rest on counter covered with inverted bowl for 15 minutes.
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11
Divide dough in half; roll each half to 14x8 inch rectangle.
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12
Starting with longest side, roll up; pinch edges firmly to seal.
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13
Place seam side down on greased cookie sheet; taper ends to a point.
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14
With sharp knife, make five 1/4 inch deep diagonal slashes on top of each loaf.
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15
Cover; let rise in warm place until light and doubled in size, about 15 minutes.
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16
Heat oven to 375F (190C).
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17
Bake 25 minutes.
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18
In small bowl, beat egg white and water.
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19
Remove bread from oven; brush with egg white mixture.
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20
Sprinkle with poppy seed.
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21
Return to oven.
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22
Bake an additional 5 to 10 minutes or until loaves sound hollow when lightly tapped.
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23
Immediately remove from cookie sheet; cool on wire racks.
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24
loaves.
