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.
- 35.43 g active dry yeast
- 118.29 ml warm water
- 118.29 ml low-fat small-curd cottage cheese
- 59.14 ml honey
- 29.58 ml oil (not olive)
- 4.92 ml salt
- 1 egg
- 354.88 ml general purpose white flour
- 118.29 ml whole wheat flour
- 59.14 ml rye flour
- 59.14 ml oats (optional)
- 59.14 ml toasted wheat germ
- 118.29-236.59 ml general purpose white flour, as needed
- 29.58 ml cornmeal (approx.)
- 1 egg white
- 29.58 ml cold water
- 9.85 ml sesame seeds (approx.)
- Gently blend yeast into warm water until dissolved.
- Add cottage cheese, honey, oil, salt, egg and 1-1/2 cups white general purpose flour. Beat with wooden spoon until smooth.
- Gradually beat in whole wheat flour, rye flour, oats (if using) and wheat germ.
- Add additional all-purpose flour as needed to make a soft dough (she used about a 1/2 cup).
- Knead about 8-10 minutes.
- 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.
- Punch down dough and let it rest for 10 minutes.
- Shape dough into a ball.
- Grease a baking sheet (cookie sheet will work). Cover baking sheet lightly with cornmeal.
- Place loaf on prepared baking sheet.
- Cover with a towel and let rise in a warm place until doubled in size.
- Beat an egg white with 2 tablespoons of cold water. Brush this mixture over the loaf.
- Sprinkle loaf with sesame seeds, if desired.
- Bake in a 350 degree oven for 25-30 minutes, or until golden brown.