Whole Grain Loaf Recipe

5 2 2
Whole Grain Loaf Recipe
Whole Grain Loaf Recipe photo by Taste of Home
Publisher Photo

Whole Grain Loaf Recipe

Read Reviews
5 2 2
Publisher Photo
"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."
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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.
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).
Originally published as Whole Grain Loaf in Taste of Home October/November 2002, p11

Nutritional Facts

1 slice: 120 calories, 1g fat (0 saturated fat), 0 cholesterol, 180mg sodium, 23g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

Popular Videos

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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).
Originally published as Whole Grain Loaf in Taste of Home October/November 2002, p11

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWhole Grain Loaf

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
prvrbs31gal User ID: 620846 205146
Reviewed Oct. 1, 2010

"Didn't have rye, so I used double oats and threw in some flax, too. My kids loved it and so did I!"

MY REVIEW
bakingf User ID: 2574109 86199
Reviewed Mar. 17, 2010

"I have made this bread at least six times and it is excellent. However, I had to increase the water to one cup. It makes a larger than average loaf."

Loading Image