Baked Health Bread Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs), unbleached | |
| 1 cup whole-wheat flour | ||
| Wheat germ | 1 Tablespoon, toasted | |
| Active dry yeast | 2 | |
| Quick cooking oats | 1 Cup (16 tbs), rolled | |
| 1 cup whole-bran cereal | ||
| Seedless raisins | 1 Cup (16 tbs) | |
| 1 1/2 cups low fat cottage cheese | ||
| Vegetable oil | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| Honey | 1/2 Cup (16 tbs) | |
| Boiling water | 2 1/2 Cup (16 tbs) | |
| About 4 1/2 cups additional unbleached all purpose flour | ||
Directions
Stir together 2 cups flour, whole-wheat flour, wheat germ, and yeast in large mixing bowl.
Set aside.
In separate bowl combine rolled oats, bran cereal, raisins, cottage cheese, oil, salt, and honey.
Cover with boiling water; stir until thoroughly mixed.
Cool to lukewarm.
Add to dry ingredients in mixer bowl.
Beat 1/2 minute at lowest speed of electric mixer; scrape bowl constantly.
Beat 3 minutes at highest speed.
Stir in about 4 1/2 cups flour by hand, until mixture forms moderately stiff dough.
Turn onto floured board.
Knead until smooth and elastic, about 10 minutes.
Place in greased bowl; turn once to grease surface.
Cover with dampened towel; let rise until double in bulk, about 1 hour.
Punch down dough; divide into thirds.
Cover; let rest 10 minutes.
Shape into 3 loaves.
Place in 3 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
Brush tops lightly with vegetable oil.
Cover; let rise until double, about 35 to 45 minutes.
Bake in 375 °F oven 35 to 40 minutes, until golden brown.
Remove bread from pans; let cool on rack.
Set aside.
In separate bowl combine rolled oats, bran cereal, raisins, cottage cheese, oil, salt, and honey.
Cover with boiling water; stir until thoroughly mixed.
Cool to lukewarm.
Add to dry ingredients in mixer bowl.
Beat 1/2 minute at lowest speed of electric mixer; scrape bowl constantly.
Beat 3 minutes at highest speed.
Stir in about 4 1/2 cups flour by hand, until mixture forms moderately stiff dough.
Turn onto floured board.
Knead until smooth and elastic, about 10 minutes.
Place in greased bowl; turn once to grease surface.
Cover with dampened towel; let rise until double in bulk, about 1 hour.
Punch down dough; divide into thirds.
Cover; let rest 10 minutes.
Shape into 3 loaves.
Place in 3 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
Brush tops lightly with vegetable oil.
Cover; let rise until double, about 35 to 45 minutes.
Bake in 375 °F oven 35 to 40 minutes, until golden brown.
Remove bread from pans; let cool on rack.
Chef
