This Savory Sprouted Wheat Cottage Bread is as light, fluffy, moist and tender as any I’ve ever eaten and it’s totally on plan for THM as an E bread. This recipe, as well as the rest of my blog, is in no way egg-free, dairy-free, or gluten-free. I used all of these ingredients in this bread as dough conditioners and they work very well to create a loaf of bread that is very similar to some of the best bakery bread you could buy. Super low fat, healthy whole grain, fluffy and tender? Typically, those terms are not found together but this is not a typical low fat bread. The sprouted wheat flour is well… real flour …and it acts like it for the most part. Since it has gluten it reacts to yeast just as it should which is a pleasant change from the flours I usually work around. In her great post on sprouted whole wheat bread
In her great post on sprouted whole wheat bread THM Easy Sprouted Whole Grand and Honey Bread Machine Bread (E), Kristen goes into great detail on making this type of bread and I am grateful for all her hard work in bringing this fantastic flour to our attention. If you haven’t done so yet be sure and check out her bread recipe and visit her FB page over at Joyful Jane.
Like Kristen, I used a bread machine to knead this bread and I’m not sure if I would be able to get it kneaded well enough to achieve this type of texture by hand. If you have another machine that will knead the bread sufficiently, by all means, use it as that is really all I used the bread machine to do. I believe that Kristen recommends another sprouted wheat product now that she has found to be better, but I had stocked up on the sprouted wheat that she originally mentioned, and it worked wonderfully for this bread.
I adapted this recipe from one that was already fairly low-fat so it was very well suited for my purposes. It originally contained a whole egg, which I changed to 2 egg white equivalents and the low fat cottage cheese is already on plan for THM-E. I omitted some seeds in the recipe and reduced the oil to 1 tablespoons so now it’s a solid E!
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This recipe could not be simpler! Just place all ingredients into the bread machine pan in order; then turn on the basic dough setting to mix, knead, and allow the dough to rise thoroughly until the machine says it’s finished. The following pictures indicate how I got the type and quality of bread pictured but if you wish to go ahead and bake this bread in the bread machine that will work too!
Preheat the oven to 350 degrees. Once the bread has risen and the basic dough cycle is finished, remove the dough from the machine and turn it out onto the back of a metal baking pan (cookie sheet) that has been sprayed lightly with cooking oil. (A board could be used, but I’ve found that the slightly oiled metal surface works so well for this that I recommend it.)
Using a rolling pin or even a tall cylindrical glass roll the dough into a shape that is roughly the width of an 8″ loaf pan. Roll the dough into a rectangle that is roughly the width of an 8″ loaf pan and maybe 15″ long. This may seem like more trouble than just separating it and dumping it in the pan but the rolling of the dough smooths out all the air pockets and you just get the nicest smoothest bread with this method. Also note that this is a fast easy process and hardly takes any time, the bread is not sticky or hard to work with at all!
Start at the short end of the dough and roll it up semi-tightly into a nice firm roll of loaf shaped dough. If it is a little longer than the pan when you get it rolled up just put your hands on either side of the roll and squash it together to make it a size that fits easily into the loaf pan.
I’m recommending two risings for this bread. For the first rising I let it go through the whole basic dough cycle and rise to double. Then roll it out and put it in the pan and let it double again before baking.
Sprouted Whole Wheat Cottage Bread
- Preheat oven to 350 degrees and oil an 8x5 inch glass loaf pan.
- 1/4 cup very warm water
- 1/4 cup carton egg whites or (2 egg whites plus 2 tablespoons warm water)
- 1/2 tablespoon butter, softened
- 3/4 cup 1% low-fat cottage cheese2 tablespoons minced onion- optional *
- 3/4 teaspoon high mineral salt
- 1/3 teaspoon baking soda
- 4 teaspoons vital wheat gluten flour*
- 1 tablespoon active dry yeast
- 1 teaspoon super sweet or Pyure or Truvia
- 2 cups sprouted wheat or spelt flour
- Put all ingredients into a bread machine and turn on the basic mix setting to mix, knead, and allow the dough to rise thoroughly.
- Oil an 8x5 glass loaf pan.
- Once the bread has risen and the basic cycle is finished, remove the dough from the machine and turn it out onto the back of a metal baking pan that has been sprayed lightly with cooking oil.
- Using a rolling pin or even a tall cylindrical glass roll the dough into a rectangle that is roughly the width of an 8" loaf pan and maybe 15" long. (This is a fast and easy process).
- Start at the short end of the dough and roll it up semi-tightly into a nice firm roll of loaf shaped dough. If it is a little longer than the pan when you get it rolled up just put your hands on either side of the roll and squash it together to make it a size that fits easily into the loaf pan.
- Allow the bread to rise a second time until double.
- Don't forget to preheat the oven to 350 degrees during the second rising process.
- This bread baked perfectly in 30 minutes in a preheated electric oven but oven temperatures will vary.
- Although the oven temperatures and baking times may vary you can test the bread for doneness by thumping it and it should sound hollow and also by observing the bottom of the bread. It may be brown on top and not be done it must be brown on the bottom as well.
- Two slices equal 1 serving.
*I tried fresh minced onion and dried and both worked but preferred the fresh.
* Vital Wheat Gluten is optional for a better texture and longer shelf life but can be omitted.