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 !




 Warm water2 Cup (32 tbs)
 Yeast3 Tablespoon
 Molasses1⁄3 Cup (5.33 tbs)
 Cottage cheese1 1⁄4 Cup (20 tbs)
 Powdered milk1 Cup (16 tbs)
 Vitamin c tablet1 , crushed
 Lecithin2 Tablespoon, granulated
 Rye flour10 Cup (160 tbs)
 Salt4 1⁄2 Teaspoon
 Oil1⁄4 Cup (4 tbs)
 Caraway seeds3 Tablespoon
 Egg white1 , beaten
 Sesame seeds1 Teaspoon


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.