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Whole Grain Loaf

SUBMITTED 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.'"

RECIPE RATING:

Read Reviews (6)

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PREP TIME	30 Min
COOK TIME	25 Min
READY IN	55 Min

SERVINGS

(Help)

Servings
USMETRIC

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

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.
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.

FOOTNOTE

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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REVIEWS

Reviewed on Sep. 26, 2007 by Halz

I wish I could give more than 5 stars.... this bread is fantastic! MORE

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

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

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

Reviewed on Jan. 12, 2008 by Gloria J.

LOVE this bread. I mixed it in the bread machine and baked one round loaf in the oven for 25... MORE

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