Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables


BREAD RECIPE: Whole Grain Bread

1-pkg (1/4-oz) active dry yeast
1/2-cup warm water
1/2-cup reduced fat small curd cottage cheese
1/4-cup honey
2-tbsp canola oil
1-tsp salt
2 to 2 1/2-cups all-purpose flour
1/2-cup whole-wheat flour
1/4-cup rye flour
1/4-cup quick-cooking oats
1/4-cup toasted wheat germ
1-egg white
2-tbsp cold water
1-tbsp sesame seeds

In a mixing bowl, dissolve yeast in warm water
Add cottage cheese, honey, oil, salt, egg, and 1 1/2-cups all-purpose flour
Beat until smooth
Gradually beat in whole wheat and rye flours, oats, wheat germ and enough all-purpose flour to make a soft dough
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes
Place in a greased bowl, turning once to grease the top
Cover and let rise until doubled, about 75 minutes
Punch down dough; 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
Beat egg white and cold water; brush over dough
Sprinkle with sesame seeds
Bake in a 350F oven for 25-30 minutes or until golden brown
Remove from pan and let cool on wire rack

Yield 1 loaf