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Prep Time: 120 Minutes Cook Time: 25 Minutes |
Ready In: 145 Minutes Servings: 12 |
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On a recent trip to my mom's, she had made this bread. We enjoyed it at breakfast, lunch & dinner. 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:
1 1/4 ounces active dry yeast |
1/2 cup warm water |
1/2 cup low-fat small-curd cottage cheese |
1/4 cup honey |
2 tablespoons oil (not olive) |
1 teaspoon salt |
1 egg |
1 1/2 cups general purpose white flour |
1/2 cup whole wheat flour |
1/4 cup rye flour |
1/4 cup oats (optional) |
1/4 cup toasted wheat germ |
1/2-1 cup general purpose white flour, as needed |
2 tablespoons cornmeal (approx.) |
1 egg white |
2 tablespoons cold water |
2 teaspoons sesame seeds (approx.) |
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.
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