cat lover
10-24-2006, 10:23 PM
Makes one 2-pound loaf, approximately 36 1-ounce slices
1 cup boiling water
1/2 cup cracked wheat
2 to 2 1/2 cups bread flour, divided
1 package active dry yeast
1 tsp salt
1/2 cup low-fat cottage cheese
1/4 cup honey
2 tbsp oil
1 egg, reserve 1/2 tablespoon egg white
1/2 cup whole wheat flour
1/2 cup quick cooking rolled oats
1/4 cup wheat germ, optional
In small bowl, pour boiling water over cracked wheat, stir and let stand 5 minutes.Preheat oven to 450 degrees F.n large mixer bowl, combine softened cracked wheat, 1 cup bread flour, yeast, salt, cottage cheese, honey, oil and egg. Blend at low speed until moistened, beat 3 minutes at medium speed. Stir in whole wheat flour, oats, wheat germ and enough bread flour to make a soft dough.Turn dough out onto lightly floured board, knead 10 minutes or until dough is smooth and elastic. Dough will be slightly sticky. Place in bowl coated with non-stick spray, turn to coat top of bread. Cover, let rise in warm place until doubled, about 1 hour.Punch dough down. Shape into round loaf and place on a baking sheet coated with non-stick spray. Cover and let rise until doubled in size, about 1 hour.Brush loaf with reserved egg white. Bake for 10 minutes, reduce heat to 350 degrees F and bake 30 to 35 minutes or until bread sounds hollow when tapped with fingers. Remove from pan and cool on wire rack.
Recipe from the: Wheat Foods Council
1 cup boiling water
1/2 cup cracked wheat
2 to 2 1/2 cups bread flour, divided
1 package active dry yeast
1 tsp salt
1/2 cup low-fat cottage cheese
1/4 cup honey
2 tbsp oil
1 egg, reserve 1/2 tablespoon egg white
1/2 cup whole wheat flour
1/2 cup quick cooking rolled oats
1/4 cup wheat germ, optional
In small bowl, pour boiling water over cracked wheat, stir and let stand 5 minutes.Preheat oven to 450 degrees F.n large mixer bowl, combine softened cracked wheat, 1 cup bread flour, yeast, salt, cottage cheese, honey, oil and egg. Blend at low speed until moistened, beat 3 minutes at medium speed. Stir in whole wheat flour, oats, wheat germ and enough bread flour to make a soft dough.Turn dough out onto lightly floured board, knead 10 minutes or until dough is smooth and elastic. Dough will be slightly sticky. Place in bowl coated with non-stick spray, turn to coat top of bread. Cover, let rise in warm place until doubled, about 1 hour.Punch dough down. Shape into round loaf and place on a baking sheet coated with non-stick spray. Cover and let rise until doubled in size, about 1 hour.Brush loaf with reserved egg white. Bake for 10 minutes, reduce heat to 350 degrees F and bake 30 to 35 minutes or until bread sounds hollow when tapped with fingers. Remove from pan and cool on wire rack.
Recipe from the: Wheat Foods Council