Dakota Bread
Submitted by nikkimb
Hearty multigrain Dakota bread loaded with whole wheat, rye flour, oats, and wheat germ. Honey-sweetened and enriched with cottage cheese for a tender crumb that’s worth every minute of rise time.
YIELD
1 loafPREP
25 minCOOK
40 minREADY
2 hrsThis rustic multigrain loaf is a Midwest staple for good reason. Four different grains come together with honey and cottage cheese to create bread that’s nutty, slightly sweet, and impossibly tender.
The cottage cheese is the secret weapon here. It adds moisture and a subtle richness without weighing down the crumb.
Whether you use a food processor, stand mixer, or go old-school by hand, this dough comes together without fuss and fills your kitchen with the kind of warm, yeasty aroma that makes everyone wander in asking “what’s baking?"
Baker’s Tips
- The dough should feel moist but not sticky. Add flour one tablespoon at a time until you hit that sweet spot.
- Let the yeast mixture get properly foamy before adding it. No foam means sluggish yeast, and sluggish yeast means flat bread.
- A glass pie plate gives a gorgeous crust on the bottom. Don’t skip the cornmeal dusting.
- Cover with foil during the last 5 minutes if the top is browning too fast.
Ingredients
Directions
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, 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 1½ 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 375℉ (190℃). 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.
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