“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.”
READY IN:
2hrs 25mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

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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