1. Combine raisins, apricots, prunes and flax seed in a small bowl. Add enough hot water to cover fruit and set aside.
2. Combine 3/4 cup whole wheat flour, undissolved yeast, cereal, wheat gluten, brown sugar and salt in a large bowl. Heat water and butter to very warm (120° to 130°F). Pour into flour mixture; beat for 30 seconds with electric mixer to combine. Increase speed to medium-high and beat for 3 minutes. Stir in 3/4 cup whole wheat flour and sesame seeds.
3. Drain fruit mixture; add to dough with pecans. Mix until well blended, adding enough remaining flour to make a stiff dough. Let dough rest for 10 minutes in the bowl.
4. Form dough into a ball with floured hands. Place on a greased baking sheet. Press into 6 to 7-inch circle (or 8 x 5-inch oval, if desired). Cover; let rise for 30 to 40 minutes, or until almost doubled. Carefully cut slits in the top with a sharp knife, if desired. Combine egg white and 1 tablespoon water; brush over dough.
5. Bake in preheated 375°F oven for 30 to 40 minutes until browned. (Cover top with foil if bread is getting too dark). Remove to cooling rack. If desired, serve toasted with Apricot Cream Cheese.
6. To make Apricot Cream Cheese, combine all ingredients in medium bowl with electric mixer. Chill until ready to serve.

Hearty Fruit & Whole Grain Individual Loaves - Makes 12 individual size loaves you can eat now or freeze for later. Great for breakfast or snacks on the go!

1. After 10 minute rest, divide dough into 12 equal portions. (TIP: Pat dough into a rectangle on a lightly floured surface and use a pizza cutter or sharp knife to portion dough evenly.) Shape into rectangles (about 3 x 1-1/2-inches) and place on lightly greased baking sheet. Cover and let rise 25 to 35 minutes. Brush with egg white and water mixture.
2. Bake in preheated 375°F oven for 25 to 30 minutes until golden brown. Cool on wire rack.