Honey Whole Grain Bread
Submitted by jjhake
Honey whole grain bread with whole wheat flour, oats, walnuts, and a sneaky cup of cottage cheese for protein and tender crumb. Sandwich-perfect homemade loaves.
YIELD
40 servingsPREP
60 minCOOK
40 minREADY
100 minA high-protein homemade whole grain bread with a clever ingredient most home bakers skip: a full cup of cottage cheese blended into the dough. The cheese adds moisture, lift, and a softer crumb than most whole wheat loaves manage on their own, plus a hidden boost of protein that doesn’t change the flavor profile.
Honey replaces refined sugar and pairs naturally with the toasty depth of whole wheat flour, rolled oats, and chopped walnuts. The walnuts brown a little during baking and contribute a buttery, almost smoky note that lifts the whole loaf out of weeknight territory.
Get your liquid temperature right. Too cool and the yeast moves slowly; too hot and you kill it outright. The 120 to 130°F (49 to 54°C) range in the directions is non-negotiable for active dry yeast, and a digital thermometer beats guessing every time.
Pro Tips
- Toast the walnuts lightly before adding for deeper, less raw flavor.
- Use a stand mixer with the dough hook if you have one; the whole wheat-cottage cheese combo is heavy work to knead by hand.
- Brush the warm loaves with melted butter as directed for a soft, glossy crust.
- Slice and freeze; this loaf keeps beautifully for two months.
Variations
- Swap walnuts for pecans or sunflower seeds.
- Add 2 tablespoons flax seeds or sesame seeds with the oats.
- Replace half the honey with molasses for a darker, more robust loaf.
Ingredients
Directions
In large bowl, combine 2 cups unbleached flour with yeast and salt.
Heat water, cottage cheese, butter and honey until very warm (120-130).
Add warm liquid and eggs to flour mixture.
Mix well. Add whole wheat flour, oats, and nuts.
Stir in remaining unbleached flour (add more if necessary) and knead until smooth and elastic.
Let rise until doubled. Punch down and place in two greased 5¼x5¼x3 inch pans.
Let rise about 1 hour.
Bake at 350℉ (180℃) for 35 to 40 minutes.
Remove from pans to cooling rack.
Brush tops with butter.
Comments
Confused about the 5x5x3 inch pans. That would make 2 square half loaves?
Also confused about the nutritional information. If 1.3 oz of bread is 1079 calories and the yield is 40 servings, this would equal 40,000 calories for this bread? That's frightening.