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WHOLE GRAIN LOAF

Source of Recipe

Unkown
Exchanges
Yield: 1 loaf … (16 slices)

1 pkg. (1/4 oz.) active dry yeast
1/2 c. warm water (110°- 115°)

1/2 c. reduced fat small-curd cottage cheese
1/4 c. honey
2 T. canola oil
1 tsp. salt
1 egg

2 to 2-1/2 c. all-purpose flour

1/2 c. whole wheat flour
1/4 c. rye flour
1/4 c. quick cooking oats
1/4 c. toasted wheat germ

Cornmeal
1 egg white
2 T. cold water
1 T. sesame seeds

In a mixing bowl, dissolve yeast in warm water. Add the next 5 ingredients and 1-1/2 c. all-purpose flour; beat until smooth. Gradually beat in the next 4 ingredients and enough remaining all-purpose flour to make a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about8-10 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.

One slice equals: 120 calories…1 gm fat (trace saturated)…trace cholesterol…180 mg sodium…23 gm carbohydrate…2 gm fiber…4 gm protein ++++ Exchanges: 1-1/2 starch