In saucepan combine boiling water, cracked wheat, and millet; simmer, covered for 5 minutes. Stir in honey and canola oil. Let cool to lukewarm (110 degrees). Stir in yeast till dissolved. Add the cornmeal, nonfat dry milk, 1/4 cup toasted wheat germ, rolled oats and salt. Stir in sunflower seeds.

Using a spoon, stir in as much of the whole wheat flour as you can. Turn out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place dough in a lightly oiled bowl; turn once to coat. Cover and let rise in warm place till double (about 1 hour).

Punch down; turn out onto floured surface. Divide in half. Cover; let rest 10 minutes. Shape into 2 loaves. Place each loaf into a greased 9"x5"x3" loaf pan. Cover and let rise in a warm place until nearly double (45-60 minutes). Make 3 diagonal slashes across the top of each loaf. Brush tops with mixture of egg whites and water; sprinkle with crushed oats or wheat germ. Bake in a 375°F oven for 40-45 minutes. Remove from pans and cool on wire rack. Makes 2 loaves (about 26 slices).