Total Time
2hrs 25mins
Prep 2 hrs
Cook 25 mins

On a recent trip to my mom's, she had made this bread. We enjoyed it at breakfast, lunch & dinner! This recipe is from Taste of Home. Note: When Mom made this the first time, as written, she found the oats made the bread chewy. The next time (the one I had) she did not use the oats, and liked the texture much better.

Ingredients Nutrition

Directions

  1. Gently blend yeast into warm water until dissolved.
  2. Add cottage cheese, honey, oil, salt, egg and 1-1/2 cups white general purpose flour. Beat with wooden spoon until smooth.
  3. Gradually beat in whole wheat flour, rye flour, oats (if using) and wheat germ.
  4. Add additional all-purpose flour as needed to make a soft dough (she used about a 1/2 cup).
  5. Knead about 8-10 minutes.
  6. Place in a greased bowl, turning dough so that the top is greased, too. Cover with a towel and let rise in a warm place for about 75 minutes.
  7. Punch down dough and let it rest for 10 minutes.
  8. Shape dough into a ball.
  9. Grease a baking sheet (cookie sheet will work). Cover baking sheet lightly with cornmeal.
  10. Place loaf on prepared baking sheet.
  11. Cover with a towel and let rise in a warm place until doubled in size.
  12. Beat an egg white with 2 tablespoons of cold water. Brush this mixture over the loaf.
  13. Sprinkle loaf with sesame seeds, if desired.
  14. Bake in a 350 degree oven for 25-30 minutes, or until golden brown.