Make this wholesome, whole wheat loaf for breakfast or turn the dough into beautiful dinner rolls. Cottage cheese keeps them moist and helps them rise well. This 100% whole wheat bread dough makes a softer bread, but it is fluffy, not dense like so many whole grain recipes.
Makes 2 loaves or 1 loaf and 12 rolls.
Prep Time: 1 hour
Cook Time: 30 minutes
Ingredients:
- Dough:
- 3 3/4 - 4 c. white, whole wheat flour (King Arthur), 500 grams
- 1 tsp. instant, dry yeast
- 1/2 tsp. baking soda (Natron)
- 1 1/2 c. cottage cheese
- 1/2 c. water
- 2 T. honey
- 2 T. oil
- 1 tsp. salt
- 2 eggs, room temperature
- Filling :
- 1 c. apricot preserves (with or without sugar)
- 2/3 c. almond meal
- 2/3 c. dried coconut (or more almond meal)
- 1/2 - 1 c. raisins
- Also:
- 1 egg yolk
Preparation:
Make the dough:
Note: If the eggs are straight from the refrigerator, place them in a bowl of warm water for a few minutes to bring them to room temperature.
Mix 2 cups of the flour together with the yeast and baking soda.
In another bowl, mix the cottage cheese, water, honey, oil and salt. Microwave 1 - 2 minutes until warm.
Note: You might want to blend the cottage cheese in a blender or pass through a sieve to help it incorporate into the dough. This is not totally necessary, however.
Add the liquids and the eggs to the dry ingredients and mix for several minutes on medium speed.
Add 1 3/4 cups more flour and mix with a dough hook (or by hand) until dough comes together and forms a ball that can be kneaded. Continue mixing with the dough hook until almost no cottage cheese can be seen, or turn out onto a lightly floured board and knead for several minutes (8-10 minutes) until smooth and silky.
Oil a clean bowl, gather the dough into a ball and place in bowl, turning once to cover with oil. Use plastic wrap to cover (a towel lets the dough dry out too much). Let the dough rise until almost doubled in bulk (usually about 1 hour).
Divide dough in half. Roll one half into a 12 inch by 16 inch rectangle.
Make the filling:
Mix the apricot jam, almonds and coconut together to form a thick paste.
Spread half the apricot paste down the middle third of the dough. Sprinkle half the raisins over the paste.
Begin the braid:
Using a sharp knife, cut 1 inch strips on the diagonal on the two outside thirds, stopping before you cut into the paste.
Fold one end over the filling and begin braiding by folding the strips of dough over each other like crossing arms or lacing up boots. See here for image.
Finish the braid by folding the far end over before you cross the last two strips, to form a package. Don't worry if you can see the filling a little bit.
Repeat with second half of dough. You may also use the second half to make dinner rolls instead.
Place the bread on a parchment paper-lined cookie sheet and place in the refrigerator overnight.
If you don't want to refrigerate, you may also start to heat the oven (at least 1/2 hour) and bake immediately.
Bake the bread:
Heat the oven for 1/2 hour to 385°F. Remove braid from refrigerator at this time. You will not see any appreciable rise.
Mix egg yolk with 2-3 tablespoons of water to make an egg wash and brush it over the braid.
Place bread (still on cookie sheet) on the middle rack in oven, turn oven down to 350°F and bake for 30 minutes or until golden brown and done. Remove from oven and let cool slightly.
Optional:
Serve as is or brush with a sugar glaze (1 tablespoon sugar, 1 tablespoon water, heat until dissolved) or a powdered sugar glaze, American style (mix 1 cup powdered sugar, 2 tablespoons melted butter until crumbly. Add milk by the teaspoon until spreadable or of drizzling consistency).
