Accidental Whole Wheat Herb Bread
Submitted by jano
Whole wheat herb bread with cottage cheese, scallions, dill, and V8 juice: soft yeast loaves enriched with eggs, kneaded until elastic, and baked until golden hollow-sounding.
YIELD
24 servingsPREP
35 minCOOK
25 minREADY
60 minHeat V8 juice with cottage cheese, eggs, scallions, and dill in the microwave until warm (125-130 degrees), then mix with whole wheat flour, white flour, yeast, and sugar.
Knead on a floured surface until smooth and elastic, rest ten minutes, then divide into two loaf pans.
Let rise twenty minutes in a warm spot and bake at 425 degrees for twenty-five minutes until the loaves sound hollow when tapped.
The recipe earned its “accidental” name from happy improvisation, but the results are anything but random: tender crumb packed with savory herb flavor.
Kitchen Tips
- Heat wet ingredients to 125-130°F with a thermometer for optimal yeast activation
- Knead dough 5-8 minutes until smooth and elastic for proper gluten development
- Tap bottom of baked loaves to test doneness; they should sound hollow when fully cooked
Ingredients
Directions
Mix together juice, eggs, water, cottage cheese, scallions and dill.
Heat in microwave to 125 to 130 degrees using a thermometer.
Combine whole wheat flour, 5 cup of white flour, yeast and sugar.
Mix the wet and dry ingredients together.
Knead dough on work surface sprinkled with remaining flour, until the dough is smooth and elastic, about 5 to 8 minutes.
Place the dough in bowl, cover with a towel, and rest 10 minutes.
Divide the dough and place in two 5 1/ 4 x 9¼ inch loaf pans.
Cover with plastic wrap sprayed with non stick vegetable coating and put in a warm place for 20 minutes.
Bake in preheated, 425 degree oven for 25 minutes, or until the loaves sound hollow when tapped.
Remove from loaf pans and cool on rack.
Comments
