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Whole Grain Loaf

"'This flavorful bread is eye-catching and chock-full of nutrients,' writes field editor Nancy Means of Moline, Illinois. 'I baked this beautiful loaf on stage at the state fair and won Reserve Grand Champion.'"
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Ingredients

55 m servings
Original recipe yields 16 servings

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Directions

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  • Prep

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  1. In a mixing bowl, dissolve yeast in warm water. Add cottage cheese, honey, oil, salt, egg and 1-1/2 cups all-purpose flour; beat until smooth. Gradually beat in whole wheat and rye flours, oats, whet germ and enough remaining all-purpose flour to make a soft dough. Tun onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 75 minutes.
  2. Punch dough down; let rest for 10 minutes. Shape into a ball. Place on a greased baking sheet sprinkled with cornmeal. Cover and let rise until doubled, about 30 minutes. Beat egg white and cold water; brush over dough. sprinkle with sesame seeds. Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack.

Footnotes

  • Nutritional Analysis: One slice equals 120 calories, 1 g fat (trace saturated fat), trace cholesterol, 180 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.

Reviews

Read all reviews 15
  1. 16 Ratings

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Most helpful positive review

This is a great bread! I made a few changed based on what I had on hand: I didn't have rye flour, so I used more wheat. I also didn't have sesame seeds, so I used flax seeds. Very light and mois...

Most helpful critical review

I really thought bread was too dense.

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This is a great bread! I made a few changed based on what I had on hand: I didn't have rye flour, so I used more wheat. I also didn't have sesame seeds, so I used flax seeds. Very light and mois...

We loved this bread! Because I don't eat dairy I substituted tofu and it turned out great. It's a little sweet so I think next time (and there will be a next time) I will make it into a raison b...

This is fabulous recipe. I made the dough in the bread machine, then punched down and followed the instructions. The only minor changes I made was to use wheat bran instead of wheat germ (that...

I really thought bread was too dense.

Since this recipe didn't have any reviews- good or bad, I thought I'd give it a try. Being big on organics, I used all organic ingredients, but other then that, followed the recipe as written. M...

I made this recipe into cloverleaf rolls with my bread machine, and they were very good. It is a light whole grain bread---not heavy and dense. It worked very well for rolls.

I wish I could give more than 5 stars.... this bread is fantastic!

I inverted the ratio of whole wheat & all purpose flours. Turned out well. Sweet indeed!

Very delicious; the honey makes it moist and surprisingly sweet. I used 3/4 a cup of whole wheat flour and omitted the rye flour and thought it was fine. I learned a trick that if you spray wate...