Great Harvest Dakota Bread -copycat recipe

I made this last weekend, (10/16/11), and it turned out very good.  I don't think it is the actual Great Harvest bread as there are no nuts or seeds in this recipe but very good.  Next time I make it I will add some sunflower seeds and maybe some pumpkin seeds (just the insides) to the batter and then sprinkle them over the tops also.  Chris did not like the oatmeal on top as he complained it was to hard and crunchy. Update- 10/30/11 I remade this bread adding sunflower seeds and pumpkin seeds.  This is very good bread. 

Great Harvest DAKOTA BREAD

1 pkg yeast (I just use 2 1/2 tsp)
1/4 cup honey
1/2 cup warm water
2 1/2 cups bread flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1/4 cup rye flour
1/4 cup rolled oats
1 tsp. salt
1/2 cup cottage cheese
1 large egg
2 Tbsp. Vegetable Oil
Oil & Cornmeal for pan
1 egg white/frothed w/fork
additional wheat germ/oats/sunflower nuts/assorted seeds for top.

STIR YEAST AND HONEY into water; let stand until foamy, about 5 minutes. For food processor fitted with metal blade or mixer with dough hook, put remaining bread ingredients into bowl. Turn machine on and combine mixture. With machine running, slowly add yeast mixture. Mix until dough cleans sides of bowl.
If dough is too sticky, add more flour by the tablespoon, working it in before adding more. If dough is crumbly and dry, add more water by the teaspoon, working it in before adding more. Once desired consistency is reached, (moist but not sticky), mix dough until well kneaded, uniformly supple and elastic, about 40 seconds in food processor, about 6 minutes
in mixer. Or by hand, put ingredients in large bowl. Mix well. Make well
in center. Pour yeast mixture into well. Work yeast mixture into
ingredients, then knead on floured board until smooth and elastic, about 10 minutes. Transfer dough to large plastic bag, squeeze out air and seal at top. Place dough in bowl. Let rise in warm spot until doubled, about 1 1/2 hours. Oil a heat-proof glass pie plate.
Sprinkle lightly with cornmeal. Punch dough down and shape into smooth ball. Place smooth side up in prepared plate. Cover loosely with oiled plastic. Let rise in warm spot until doubled, about 1 hour. Fifteen minutes before baking, put rack in center of oven; set oven at 375F.
When loaf has doubled, brush top with egg white. Sprinkle with wheat
germ and(or) rolled oats. Bake until loaf is deep brown (cover with foil
last 5 minutes if too dark) and sounds hollow when rapped on bottom,
about 35 minutes. Place loaf on rack to cool. Yield: 1 round loaf.