Mushroom and Cheese Wheat Ring

FOR DOUGH: In a large mixing bowl stir together 1 cup of the all-purpose flour and the yeast; set aside. In a medium saucepan heat and stir 1 cup water, 2 tablespoons butter or margarine, the brown sugar, and salt till mixture is warm (120 -130 degrees F) and butter is almost melted. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole-wheat flour and as much of the remaining all-purpose flour as you can. Turn dough onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place till double (1-1 1/2 hours). FOR FILLING: Cook and stir mushrooms and green onions in 1 tablespoon hot butter or margarine for 3 minutes, or till tender. Drain. Stir in 1 tablespoon all-purpose flour. Add cream cheese; cook and stir over low heat till melted. Add basil, if desired, and pepper. Set aside to cool slightly. Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 15x12-inch rectangle. Spread the filling onto the rectangle, leaving a 1-inch border around the edges. Roll up jelly-roll style beginning with one of the long sides. Pinch to seal the seam. Place, seam-side down, on a greased large baking sheet, forming roll into a ring. Moisten ends with water; slip one end about 1/2 inch inside the other and pinch to seal. Cover and let rise in a warm place till nearly double (45-60 minutes). Combine egg white and 1 tablespoon water; brush lightly onto loaf. Sprinkle with wheat germ or rolled oats. Bake in a preheated 375 degrees oven for 40-45 minutes, or till bread is golden brown and sounds hollow when tapped. Remove from pan; cool on a rack. Store in the refrigerator.