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Whole Grain Loaf

"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."

16 ServingsPrep: 30 min. + rising Bake: 25 min. + cooling

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup 2% cottage cheese
1/4 cup honey
2 tablespoons canola oil
1 teaspoon salt
1 egg
2 to 2-1/2 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 large bowl, dissolve yeast in warm water. Add the cottage
cheese, honey, oil, salt, egg and 1-1/2 cups all-purpose flour; beat
until smooth. Stir in whole wheat and rye flours, oats, wheat 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.

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Whole Grain Loaf (continued)

Directions (continued)

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° for 25-30 minutes or until golden brown.
Remove from pan to cool on a wire rack. Yield: 1 loaf (16 slices).

Nutrition Facts: 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.