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Dakota Bread




Source of Recipe


THE WEB


List of Ingredients




1-package (1/4-ounce) active dry yeast
1/4-cup honey
1/2-cup warm water (105-115 degrees Fahr)
2-1/2-cups bread flour
1/2-cup whole wheat flour
1/4-cup wheat germ
1/4-cup rye flour
1/4-cup rolled oats
1-teaspoon salt
1/2-cup cottage cheese
1-large egg
2-Tablespoons vegetable oil
Oil and cornmeal for pan
1-egg white, frothed with fork
Oats, (top of loaf for glaze)



Recipe



Stir yeast and honey into water. Let stand
until foamy, about 5 minutes. In food
processor fitted with metal blade or mixer
with dough hook, put remaining bread ingredients
into bowl. Turn machine on and combine mixture.
With machine running, slowly add yeast mixture.
Mix until dough cleans sides of bowl. If dough
is too sticky, add more flour by the Tablespoon,
working it in before adding more. If dough is
crumbly and dry, add more water by the teaspoon,
working it in before adding more. Once desired
consistency is reached, (moist but not sticky),
mix dough until well kneaded, uniform and elastic,
about 40 seconds in food processor, about 6
minutes in mixer. Or by hand, put ingredients in
large bowl. Mix well. Make well in center. Pour
yeast mixture into well. Work yeast mixture into
ingredients, then knead on floured board until
smooth and elastic, about 10 minutes. Transfer
dough to large plastic bag, squeeze out air and
seal at top. Place dough in bowl. Let rise in warm
spot until doubled, about 1-1/2 hours. Oil an oven
safe glass pie plate. Sprinkle lightly with cornmeal.
Punch dough down and shape into smooth ball. Place
smooth side up in prepared plate. Cover loosely with
oiled plastic. Let rise in warm spot until doubled,
about 1 hour. Fifteen minutes before baking, put
rack in center of oven, and set oven at 375 degrees
(Fahr). When loaf has doubled, brush top with egg
white. Sprinkle with rolled oats. Bake until loaf
is deep brown (cover with foil last 5 minutes
if too dark) and sounds hollow when rapped on bottom,
about 35 minutes. Place loaf on rack to cool.

Yield: 1 round loaf.