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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This flavorful bread is eye-catching and chock-full of nutrients, writes field editor Nancy Means of Moline, Illinois. I baked this beautiful loaf on stage at the state fair and won Reserve Grand Champion. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/2 cup warm water (110° to 115°) |
1/2 cup 2% cottage cheese |
1/4 cup honey |
2 tablespoons canola oil |
1 teaspoon salt |
1 egg |
2 to 2-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup king arthur premium 100% whole wheat flour |
1/4 cup rye flour |
1/4 cup quick-cooking oats |
1/4 cup toasted wheat germ |
cornmeal |
1 egg white |
2 tablespoons cold water |
1 tablespoon sesame seeds |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the cottage cheese, honey, oil, salt, egg and 1-1/2 cups all-purpose flour; beat until smooth. Stir in whole wheat and rye flours, oats, wheat germ and enough remaining all-purpose flour to make a soft dough.
2. Tun onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 75 minutes.
3. Punch dough down; let rest for 10 minutes. Shape into a ball. Place on a greased baking sheet sprinkled with cornmeal. Cover and let rise until doubled, about 30 minutes.
4. Beat egg white and cold water; brush over dough. sprinkle with sesame seeds. Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 loaf (16 slices).
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