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Whole Grain Loaf Recipe

Whole Grain Loaf Recipe

"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."
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. + cooling YIELD:16 servings


  • 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).

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.

Reviews for Whole Grain Loaf

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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!"

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."

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