Ingredients
- 2 1/4 tsp active dry yeast
- 1/2 cup warm water (about 110 degrees F)
- 3 cups bread flour
- 2 medium shallots, very thinly sliced
- 2 Tbsp chopped fresh dill
- 2 tsp dill seeds
- 1 tsp caraway seeds
- 1 tsp fennel seeds
- 1 tsp sesame seeds
- 3 Tbsp honey
- 1 Tbsp blackstrap molasses
- 1 Tbsp wheat germ
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup 4% cottage cheese
- 1 large egg
- Butter, for greasing the bowl and pan
Preparation
Step 1
1. Make the dough: In a medium bowl, sprinkle the yeast over the warm water and gently shake the bowl to help the yeast mix with the water. Set aside until dissolved, about 10 minutes.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour with the shallots, dill, dill seeds, caraway seeds, fennel seeds, sesame seeds, honey, molasses, wheat germ, salt and pepper. Mix on medium-low speed to blend. Mix in the cottage cheese and egg.
3. Add the yeast mixture and mix to incorporate. Transfer the dough to a greased bowl. Cover with a towel and put it in a warm place to rise slightly, 1 1/2 hour-2 hours.
4. Grease an 8-inch loaf pan with butter. Gently push the air out of the dough. Put the dough squarely in the pan and cover it with the towel again. Leave in a warm place to rise for 1 hour.
5. Meanwhile, preheat the oven to 400 degrees F
6. Bake the bread: Lower the oven temperature to 350 degrees F. Put the loaf in the oven and bake until a wooden toothpick, inserted in the center, comes out clean OR the internal temperature of the bread reaches 200 degrees F, 30-35 minutes. Remove from the oven and unfold the bread. Allow the bread to rest on a rack for at least 30 minutes before cutting.