Cottage Rye Bread Recipe
This Cottage Rye Bread is a delicious spongy treat for lunch ! Try out yummy sandwiches with the Cottage Rye Bread and tell me what stuffing you liked it best with !
Ingredients
| Warm water | 2 Cup (32 tbs) | |
| Yeast | 3 Tablespoon | |
| Molasses | 1⁄3 Cup (5.33 tbs) | |
| Cottage cheese | 1 1⁄4 Cup (20 tbs) | |
| Powdered milk | 1 Cup (16 tbs) | |
| Vitamin c tablet | 1 , crushed | |
| Lecithin | 2 Tablespoon, granulated | |
| Rye flour | 10 Cup (160 tbs) | |
| Salt | 4 1⁄2 Teaspoon | |
| Oil | 1⁄4 Cup (4 tbs) | |
| Caraway seeds | 3 Tablespoon | |
| Egg white | 1 , beaten | |
| Sesame seeds | 1 Teaspoon |
Directions
Combine water, yeast, and molasses in Bosch mixing bowl.
Allow yeast to soften.
Add cottage cheese, dry powdered milk, crushed vitamin C tablet, lecithin, and 4 cups rye flour.
Mix together well.
Let rise 1 hour.
Add salt, oil, caraway seeds, and remaining flour.
Knead 10 to 12 minutes.
Do not add more flour than necessary to knead.
Dough should be sticky and pliable.
Shape into three round loaves.
Place on well greased baking sheets.
Brush with egg white, and sprinkle with sesame seeds.
Let rise at least 1 1/4 hours at room temperature.
Bake in a 350° F oven for 45 minutes.
Allow yeast to soften.
Add cottage cheese, dry powdered milk, crushed vitamin C tablet, lecithin, and 4 cups rye flour.
Mix together well.
Let rise 1 hour.
Add salt, oil, caraway seeds, and remaining flour.
Knead 10 to 12 minutes.
Do not add more flour than necessary to knead.
Dough should be sticky and pliable.
Shape into three round loaves.
Place on well greased baking sheets.
Brush with egg white, and sprinkle with sesame seeds.
Let rise at least 1 1/4 hours at room temperature.
Bake in a 350° F oven for 45 minutes.
Chef
