Whole-Grain French Bread

Cottage cheese, sour cream, and orange juice add a nice tang to this hearty French bread.

Serves: 16Hands-on: 30 minutesTotal: 3 hoursDifficulty: Medium

Serves: 16

Ingredients

  • 1 cup quick-cooking oats
  • 1 cup water
  • ½ cup cottage cheese
  • ½ cup sour cream
  • 2 Tbsp. fresh orange juice
  • ½ tsp. salt
  • 2 cups bread flour
  • 2 packages (¼ oz.) instant dry yeast
  • ¼ cup oat bran
  • 3 cups whole-wheat flour
  • 2 Tbsp. cornmeal

Directions

  • In small microwave-safe bowl, combine oats and 1 cup water; microwave on high for 3–4 minutes until creamy. Let cool for 10 minutes. Combine oatmeal mixture and cottage cheese in a blender or food processor; blend or process until creamy. Place oatmeal mixture in large bowl. Stir in sour cream, orange juice, and salt; mix well.
  • Add bread flour, yeast, and oat bran and beat for 1 minute. Stir in enough whole-wheat flour to form a firm dough.
  • Knead dough on lightly floured surface until smooth and elastic, about 8 minutes. Place dough in greased bowl, turning to grease top. Cover and let rise until doubled, about 1 hour.
  • Punch down dough and place on counter. Cover with bowl and let stand for 10 minutes.
  • Grease two 12" long rectangles on a cookie sheet and sprinkle with cornmeal. Divide dough into 2 balls. Roll each ball into a 12" cylinder and place on prepared cookie sheet. Cover and let rise until doubled, about 30 minutes.
  • Preheat oven to 375ºF. Spray loaves with some cold water and bake for 30–40 minutes, or until loaves are deep golden brown and sound hollow when tapped with fingers. Cool on wire rack.

Recipe Information

Serves: 16

Ingredients

  • 1 cup quick-cooking oats
  • 1 cup water
  • ½ cup cottage cheese
  • ½ cup sour cream
  • 2 Tbsp. fresh orange juice
  • ½ tsp. salt
  • 2 cups bread flour
  • 2 packages (¼ oz.) instant dry yeast
  • ¼ cup oat bran
  • 3 cups whole-wheat flour
  • 2 Tbsp. cornmeal

Directions

  • In small microwave-safe bowl, combine oats and 1 cup water; microwave on high for 3–4 minutes until creamy. Let cool for 10 minutes. Combine oatmeal mixture and cottage cheese in a blender or food processor; blend or process until creamy. Place oatmeal mixture in large bowl. Stir in sour cream, orange juice, and salt; mix well.
  • Add bread flour, yeast, and oat bran and beat for 1 minute. Stir in enough whole-wheat flour to form a firm dough.
  • Knead dough on lightly floured surface until smooth and elastic, about 8 minutes. Place dough in greased bowl, turning to grease top. Cover and let rise until doubled, about 1 hour.
  • Punch down dough and place on counter. Cover with bowl and let stand for 10 minutes.
  • Grease two 12" long rectangles on a cookie sheet and sprinkle with cornmeal. Divide dough into 2 balls. Roll each ball into a 12" cylinder and place on prepared cookie sheet. Cover and let rise until doubled, about 30 minutes.
  • Preheat oven to 375ºF. Spray loaves with some cold water and bake for 30–40 minutes, or until loaves are deep golden brown and sound hollow when tapped with fingers. Cool on wire rack.

Nutrition Information

Nutrition Information
Amount per serving
Calories190
Total Fat2.5g
Saturated Fat1g
Cholesterol5mg
Sodium100mg
Total Carbohydrate35g
Dietary Fiber4g
Sugars1g
Protein7g