Multigrain Cottage Cheese Bread
A healthy bread that has a soft, moist crumb and chewy crust.
Yield: 2 medium loaves or 1 large loaf
- ½ cup lukewarm water
- 1 cup cottage cheese
- 1 large egg
- 2 Tbsp olive oil
- 1½ tsp salt
- 3 cups King Arthur Unbleached Bread flour
- 2½ Tbsp sugar
- 2¼ tsp (one package) RED STAR Active Dry yeast
- ½ cup sprouted King Arthur Sprouted Wheat Flour
- ¼ cup King Arthur 12-Grain Artisan Bread Flavor
- ¼ cup old-fashioned rolled oats
- 2 Tbsp sunflower seeds
- 1 Tbsp sesame seeds
- 1 Tbsp vital wheat gluten
- In a microwave-safe bowl, heat the cottage cheese gently until it's just lukewarm.
- Add all ingredients to a stand mixer bowl fitted with a paddle attachment. Mix thoroughly on low speed. Be patient, as most of the moisture comes from the cottage cheese so it seems to come together more slowly.
- Switch to a dough hook and knead dough until the cottage cheese is broken down and "disappears" into the bread dough. The dough should show a silky smooth texture, but somewhat stiff.
- Set aside in a large lightly oiled bowl, cover and let rise until puffy (a finger pressed in will leave an indent), about an hour.
- Gently punch down the dough. For one large loaf, leave the dough in one piece. For two medium loaves, divide dough in half.
- Gently flatten loaf (loaves) and shape into log, oval or ball..
- Place on cornmeal dusted baking stone, or greased baking sheet. Cover with lightly greased plastic wrap. Let rise for about an hour or until dough is very puffy.
- Preheat oven to 425°F while dough is rising.
- Uncover dough and slash with 3 -4 diagonal slices using a very sharp knife. Spray loaf (loaves) with lukewarm water.
- Optional: During the first 5 minutes of baking, open the oven twice and spray additional water into the oven.
- Bake for 20-30 minutes until loaf has a nice golden brown color and is hollow sounding to the tap. Cover with tented aluminum foil if browning too quickly.
- Remove bread from the oven and after 5 minutes remove bread from pan. Cool on wire rack.
- Recipe created by Walter Lange, Grand Prize Winner of the 2016 Strolling of the Heifers' Great American Bread Recipe Contest. Sponsored by Red Star Yeast and King Arthur Flour.