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|Recipe courtesy North Dakota Wheat Commission|
|1 package active dry yeast
1/2 cup warm water (105-115 degrees)
2 tablespoons sunflower oil
1/2 cup cottage cheese
1/4 cup honey
1 teaspoon salt
2 - 2 1/2 cups bread flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1/4 cup rye flour
1/4 cup oatmeal
|Sprinkle yeast in warm water; stir to dissolve. In a large bowl, mix sunflower oil, egg, cottage cheese, honey and salt. Add dissolved yeast and 2 cups bread flour, beating until flour is moistened. Gradually stir in whole wheat flour, wheat germ, rye flour and oats, plus enough bread flour to make a soft dough.
On a flour surface, knead dough about 10 minutes or until dough is smooth and elastic. Place dough in greased bowl; cover loosely with oiled plastic wrap. Let rise in warm place until doubled in size, about 30 minutes. Punch down dough. Shape into one round loaf. Place in a greased glass pie pan sprinkled with cornmeal. Cover with oiled plastic wrap and let rise until doubled in size, about 1 hour.
Brush with egg white and sprinkle with wheat germ, sunflower kernels, or oats. Bake at 375 degrees for 30-40 minutes. If too dark, cover loosely with foil the last 10-15 minutes of baking. Remove from pie pan and cool on a wire rack.
Yield: 1 loaf (2 pounds)
Optional: Add 1 cup of cooked barley with the whole wheat flour. (Cook 1/2 cup ‘Quick’ pearl barley for 10 minutes to make 1 cup of cooked barley.)
A 1989 centennial project of the North Dakota Wheat Commission and South Dakota Wheat Commission.