Ingredients Jump to Instructions ↓

  1. 1 ( 1/4 ounce) package active dry yeast

  2. 1/2 cup warm water (110 degrees F to 115 degrees F)

  3. 1/2 cup small curd 2% cottage cheese

  4. 1/4 cup honey

  5. 2 tablespoons canola oil

  6. 1 teaspoon salt

  7. 1 egg

  8. 2 cups all-purpose flour

  9. 1/2 cup whole wheat flour

  10. 1/4 cup rye flour

  11. 1/4 cup quick-cooking oats

  12. 1/4 cup toasted wheat germ Cornmeal

  13. 1 egg white

  14. 2 tablespoons cold water

  15. 1 tablespoon sesame seeds

Instructions Jump to Ingredients ↑

  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. 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.


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