Spicy Feta Whole Wheat Bread

Dough:

1-1/2 cups all-purpose flour
1 envelope Fleischmann's RapidRise Yeast
3 tablespoons flaxseed meal
1/4 teaspoon pepper flakes
1/8 teaspoon ground red pepper
1 teaspoon rosemary, chopped
1 teaspoon salt
2 tablespoons honey
1 cup 1% milk
1 tablespoon vegetable oil
1-1/2 cups whole wheat flour
Filling:
1 cup (about 1-1/2 ounces) chopped fresh spinach
4 ounces crumbled feta cheese
1 teaspoon rosemary, chopped
1/4 teaspoon crushed red pepper
1/8 teaspoon ground red pepper
3 cloves garlic, minced
Topping:
1 egg white
1 tablespoon water
1/8 teaspoon pepper flakes
1/2 teaspoon rosemary, chopped  Directions Dough:  In large bowl combine all-purpose flour, undissolved yeast, flaxseed meal, seasonings, and salt.  Heat  honey, milk, and oil to 120° F to 130° F; gradually add to dry ingredients.  Beat with electric mixer at medium speed for2 min.  With wooden spoon, stir in enough of the whole wheat flour to make a soft dough.  Knead on floured surface for about 8 minutes.  Place in a greased bowl; cover with dish  towel and let rise until doubled in size, about 30 minutes.  Filling:   In small bowl, combine filling ingredients; mix. Set aside. Roll dough to a 12 X 8-inch rectangle.  Spread filling evenly over surface of dough to within 1-inch of edges; press filling into dough.  Working from narrow end, roll up tightly.  Pinch  seam and ends to seal.  Place in greased 9 X 5-inch loaf pan.  Cover; set in a warm place and let rise until doubled in size,  about 50 minutes.  Preheat oven to 375° F.  Bake for 20 minutes.   For Topping: in a small bowl lightly beat egg white with water.  Brush   mixture over surface of loaf, and sprinkle with crushed red pepper and rosemary.  Bake an additional 20 minutes.   Note:  You may need to cover loaf with foil during the last 15  minutes to prevent excess browning. Remove from pan. Cool on wire rack.   Makes 1 Loaf