High Protein Wheat Bread
- 4 to 5 cups bread flour, divided use
- 2 tsp. salt
- 2 pkg. dry yeast
- 1 cup water
- 1/2 cup honey (or 1/3 cup molasses)
- 1/4 cup margarine
- 1 (8 oz.) carton cream style cottage cheese
- 2 eggs
- 1 cup whole wheat flour
- 1/2 cup uncooked rolled oats
- 1 cup finely chopped walnuts or pecans
- Melted butter (optional, for brushing)
Generously grease 2 (8x4 or 9x5") loaf pans or 2 (8 or 9") round pans.
In large bowl, combine 2 c. bread flour (lightly spoon flour into measuring cup; level), salt & yeast; blend well. Set aside.
In medium saucepan, heat 1 c. water, molasses, margarine & cottage cheese until very warm (120 to 130 degrees F.)
Add warm cottage cheese mixture & eggs to flour mixture. Blend at low speed with mixer until moistened, then beat 3 min. at medium speed.
By hand, stir in whole wheat flour, oats, nuts & enough bread flour to form a soft dough. On floured surface, knead dough about 10 min. or until dough is smooth & elastic. Place dough in greased bowl; cover loosely with a cloth towel. Let rise in warm place until light & doubled in size (about 1 hour).
Punch down dough. Divide dough in half; mold into 2 balls. Cover with inverted bowl; allow to rest on counter 15 min.
Shape into 2 loaves. Place in prepared pans. Cover; let rise in warm place until doubled in size.
Heat oven to 375 degrees F.
Bake 35 to 40 min., until loaves sound hollow when lightly tapped. Remove from pans; cool on a rack. For soft crusts; brush tops of loaves with melted butter.