Makes 1 loaf
Many holiday meals include bread or rolls, but they are often dry or lacking in flavor. Why not have a gorgeous, highly flavorful bread at your table this year? And if you are new to bread baking, this loaf is a great place to start, as it comes together quickly, requires little active attention, and gets a little extra help from the addition of an egg and baking soda. It is also incredibly delicious, thanks to the addition of our herbs and spices, and it will leave your guests wanting more.
- 1 cup whole wheat flour
- 1 ¼ to 1 ½ cups all purpose flour
- 2 ¼ tsp active dry yeast (1 package)
- ¼ cup warm water
- 2 Tbsp honey
- 1 cup cottage cheese
- 1 small onion, minced (about ½ cup)
- 1 Tbsp olive oil
- 1 Ground 2 Table Fish Gourmet Flavor Kit (or one packet Spice Blend 10 + 2 Tbsp chopped fresh herbs including dill, thyme, and marjoram)
- 1 tsp salt
- ¼ tsp baking soda
- 1 egg
Using a stand mixer:
In the bowl of a stand mixer, whisk together water, yeast, and honey and allow to stand until foamy, about five minutes. Meanwhile, rinse and finely chop fresh herbs from the flavor kit. Add the cottage cheese, chopped onion, olive oil, chopped herbs, contents of the spice packet, salt, and egg to the bowl and mix together on low speed with the paddle attachment. Switch to the dough hook and add the whole wheat flour, baking soda, and 1 ¼ cups all purpose flour. Mix on medium-low speed for about five minutes. Add the final quarter cup of flour one spoonful at a time (if needed), until dough is sticky but not wet.
In a large bowl, whisk together water, yeast, and honey and allow to stand until foamy, about five minutes. Meanwhile, rinse and finely chop fresh herbs from the flavor kit. Add the cottage cheese, chopped onion, olive oil, chopped herbs, contents of the spice packet, salt, and egg to the bowl and whisk together until thoroughly mixed. Add the whole wheat flour, baking soda, and 1 ¼ cups all purpose flour, and mix with a wooden spoon until it is too stiff to mix by hand. Begin kneading dough by hand in the bowl, about five to eight minutes, until dough is sticky but not wet. Turn dough onto a lightly floured countertop and continue kneading by hand, incorporating the final quarter cup of flour a small amount at a time, as needed.
Turn dough out onto a lightly floured surface and continue to knead by hand, working flour in a little at a time until dough is mostly smooth but slightly tacky. Place dough in a medium bowl and lightly coat with oil. Cover bowl with plastic wrap or a damp dish towel and leave to rise 45 minutes to an hour, or until doubled in size.
After first rise, punch down dough and shape into a round. Dough can be baked on a parchment-lined baking sheet, in a 9-inch round greased baking dish, or in a greased loaf pan. Shape dough accordingly and allow to rise an additional 30-40 minutes in your baking dish of choice. Ten minutes before dough has finished rising, preheat oven to 350oF. When ready, bake bread 40-50 minutes, or until the crust is a deep golden brown and the loaf sounds hollow when tapped. The finished loaf should come out of the oven with an internal temperature of about 200oF. Allow loaf to cool before slicing.