Everyday baking: COTTAGE CHEESE MULTIGRAIN BREAD
Today I’m turning the blog over to our nephew Paul Graham who has been staying with us for a couple of weeks. Last week, he watched me make bread while he took notes; today was his turn: we worked together to adjust, edit and rearrange the steps and quantities while he made my favourite everyday sandwich bread.
Our recipe has evolved over the years: I no longer remember the sources, so if it looks familiar to you, please do drop me a line and let me know where credit is due!
OATMEAL COTTAGE CHEESE BREAD
- ½ Cup of Multi-Grain Cereal mix (we use Rogers 9-grain for cereal & Baking) or Flour
- 2 Cups Boiling Water
- 1 tbsp. of Brown Sugar or Honey
- 1 Cup Cottage Cheese or ¾ Cup of Milk
- 2 ½ Cups of White Flour
- 2+ Cups of Whole Wheat Flour
- 1 ½ tsp. of Salt
- 2 tsp. Instant Yeast or 1 ½ tbsp. of regular Yeast.
- Mix Multi-Grain Cereal (or Flour) with 2 Cups of Boiling Water in mixer bowl.
- Add 1 tbsp. of Brown Sugar (or Honey), and stir.
- Let sit until cooled to lukewarm.
- Heat Cottage Cheese (or Milk) in microwave until lukewarm (if you’re using cottage cheese, it will be “slimy”), and pour into Grain/water Mixture
- Take 2 ½ Cups of White Flour and mix in Instant Yeast, or sprinkle regular Yeast over cottage cheese/multigrain mixture.
- Add flour to lukewarm grain mixture and mix with beater attachment until gummy.
- Switch to dough hook and add 2 cups of Whole Wheat Flour
- Add Flour occasionally (usually around 5 Cups flour in total) until dough balls around hook.
- Turn out onto floured board
- Knead until smooth and elastic.
- Invert bowl over it, and let sit for 20 minutes.
- Pat or roll out dough.
- Take 1 ½ tsp. of Salt
- Sprinkle half on to dough, and then knead. Sprinkle the rest on, and then knead again. Knead for another 2-3 minutes. If you used regular yeast in recipe, put dough in a greased bowl, cover in saran wrap, and let rise for an hour. If you used Instant Yeast, take two loaf pans, grease them with baking spray, (or a piece of saran wrap or paper towel) with butter on it.
14. Roll dough into a cylinder (if using loaf pans, split dough into two), bend the ends under, pinch the seams, and roll again. Then place in pans and let rise until almost doubled: usually about 1 1/2 hours. You may choose to shape into a ball and let rise on a piece of parchment paper for a round loaf.
15. Set oven to 400°F about 20 minutes before the end of the rising period.
16. Put loaves in oven, then immediately reduce heat to 350°F.
17. Bake for about 25-30 minutes or until deep golden brown and hollow sounding when tapped on the bottom.
18. Cool before wrapping and storing: stays fresh for several days and freezes well.
[Okay, we confess, we had to sample the warm bread…it smelled so good!]
Kim [and Paul!]