Everyday baking: COTTAGE CHEESE MULTIGRAIN BREAD

April 18, 2013 at 4:37 pm 1 comment


paulcookToday 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.

multigrain

  1. Mix Multi-Grain Cereal (or Flour) with 2 Cups of Boiling Water in mixer bowl.
  2. Add 1 tbsp. of Brown Sugar (or Honey), and stir.
  3.  Let sit until cooled to lukewarm.
  4.  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
  5.  Take 2 ½ Cups of White Flour and mix in Instant Yeast, or sprinkle regular Yeast over cottage cheese/multigrain mixture.
  6. Add flour to lukewarm grain mixture and mix with beater attachment until gummy.
  7. Switch to dough hook and add 2 cups of Whole Wheat Flour
  8. Add Flour occasionally (usually around 5 Cups flour in total) until dough balls around hook.
  9. Turn out onto floured board
  10. Knead until smooth and elastic.
  11. Invert bowl over it, and let sit for 20 minutes.
  12. Pat or roll out dough.
  13.  Autolyze:
    • 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.

paulcook2

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!]

Enjoy!

Kim [and Paul!]

 

 

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Entry filed under: Life along the way, Recipes. Tags: , , , , , .

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1 Comment Add your own

  • 1. foods for the soul  |  April 18, 2013 at 6:35 pm

    What a talented nephew! When my brother was that age, he was much more interested in computer games than baking bread. He now enjoys cooking, but I still got all the baking genes… It looks like a delicious loaf of bread!

    Reply

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