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