In 1973 the Kansas Wheathearts initiated a National Bake and Take Day promotion. In the same year, they published this hearty and delicious bread recipe. The original instructions were to mix ingredients in a bowl with a wooden spoon and knead the dough by hand. Feel free to update the recipe by using your timesaving stand mixer and let the dough hook do the kneading.
4 ¼ – 4 ½ cups bread flour, divided
2 (1/4 ounce) packages active dry yeast
1 cup water
1 cup low-fat cottage cheese
4 tablespoons margarine or butter
2 teaspoons salt
½ cup honey
1 cup whole wheat flour
2 large eggs, beaten
½ cup quick-cooking oats
2/3 cup chopped walnuts or pecans
- In a large bowl combine 2 cups bread flour with the yeast.
- Heat the water, cottage cheese, margarine, salt and honey until very warm (120°F-130°F).
- Add the warm liquid to the flour mixture. Mix well.
- Stir in the whole wheat flour, eggs, oats and nuts. Gradually add enough remaining flour to make a soft, workable dough.
- Knead dough until smooth and elastic, 8 – 10 minutes. Place in greased bowl; cover, let rise until doubled, about 1 hour.
- Punch down dough and divide in half; shape into two loaves. Place in greased 9 x 5 x 3-inch loaf pans.
- Cover; let rise until doubled, about 1 hour. Near the end of the rise, preheat oven to 350°F.
- Bake loaves 40-45 minutes or until golden and internal temperature is 200°F -205°F. To keep from overbrowning, tent with foil the last 5 – 10 minutes. Remove from pans and let cool on rack.
Yield: 2 large loaves, 16 servings each.
Test Kitchen Note: This recipe yields about 3 ½ pounds of dough. For gift giving shape into smaller loaves. Baking times will vary. This dough is also excellent for cinnamon rolls.
NUTRITION INFORMATION PER SERVING (1 SLICE, 53g): 140 calories, 35 calories from fat, 4g total fat, 1g saturated fat, 0g trans fat, 10mg cholesterol, 190mg sodium, 23g carbohydrate, 1g dietary fiber, 5g sugars, 5g protein, 41mcg folate, 0mg vitamin C, 1mg iron.