1 pk Active dry yeast
1/4 c Honey
1/2 c Warm water (105-115F)
2 1/2 c Bread flour
1/2 c Whole wheat flour
1/4 c Wheat germ
1/4 c Rye flour
1/4 c Rolled oats
1 ts Salt
1/2 c Cottage cheese
1 lg Egg
2 tb Vegetable oil
Oil and cornmeal for pan
1 Egg white; frothed with fork
- for glaze
Additional wheat germ
-=OR=- Oats, for top of loaf
STIR YEAST AND HONEY into water; let stand until
foamy, about 5 minutes. For 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, uniformly supple 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 a heat-proof 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; set
oven at 375F. When loaf has doubled, brush top with
egg white. Sprinkle with wheat germ and(or) 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.
