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Whole Grain Loaf

By: Nancy Means  
"'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.'"

Rating: This weblink has been rated 8 times with an average star rating of 5.0 Read Reviews (7)

Rate/Review | 125 people have saved this

Prep Time:
30 Min
Cook Time:
25 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup warm water (110 degrees F to 115 degrees F)
  • 1/2 cup small curd 2% cottage cheese
  • 1/4 cup honey
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 1 egg
  • 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
  • Cornmeal
  • 1 egg white
  • 2 tablespoons cold water
  • 1 tablespoon sesame seeds

Directions

  1. 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, whet germ and enough remaining all-purpose flour to make a soft dough. 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.
  2. 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. Beat egg white and cold water; brush over dough. sprinkle with sesame seeds. Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack.

Footnotes

  • Nutritional Analysis: One slice equals 120 calories, 1 g fat (trace saturated fat), trace cholesterol, 180 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 26, 2007 by Halz 
I wish I could give more than 5 stars.... this bread is fantastic! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2007 by Bakeshopgirl 
Since this recipe didn't have any reviews- good or bad, I thought I'd give it a try. Being big... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2009 by tawny perry 
We loved this bread! Because I don't eat dairy I substituted tofu and it turned out great.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2008 by mustardmel 
I made this recipe into cloverleaf rolls with my bread machine, and they were very good. It... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2008 by STibbs 
This is a great bread! I made a few changed based on what I had on hand: I didn't have rye... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2008 by CookieMama Supporting Member (Click to learn more about Supporting Membership)
LOVE this bread. I mixed it in the bread machine and baked one round loaf in the oven for 25... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2007 by new2bread 
I am a novice breadmaker that began baking several months ago. I made this bread last week and... MORE

 
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