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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 24 |
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We harvested wheat for 36 years, and I was the chief cook for the crew. This lightly textured wheat bread won an award at the Celebrate Kansas Wheat Bake-Off several years ago. Ingredients:
2-1/2 cups king arthur premium 100% whole wheat flour |
1/2 cup quick-cooking oats |
1/4 cup toasted wheat germ |
2 packages (1/4 ounce each) active dry yeast |
2 teaspoons salt |
1 cup water |
1 cup (8 ounces) 4% cottage cheese |
1/2 cup mashed potatoes (without added milk and butter) |
1/4 cup butter, softened |
1/4 cup milk |
1/4 cup honey |
2 tablespoons molasses |
2 eggs |
3 to 4 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, combine the whole wheat flour, oats, wheat germ, yeast and salt. In a saucepan, heat the water, cottage cheese, potatoes, butter, milk, honey and molasses to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
2. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two flattened balls. Place on two greased baking sheets. Cover and let rise until doubled, about 45 minutes.
4. With a sharp knife, make a shallow X-shaped cut in the top of each loaf. Bake at 350° for 35-40 minutes. Cover loosely with foil if top browns to quickly. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).
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