Rye Cottage Cheese Bread

AI developed

Rye Cottage Cheese Bread

Soft wheat-rye boule enriched with blended cottage cheese, egg, honey and butter, baked in a Dutch oven. One large loaf of about 15 slices.

Total
1 hour 45 minutes
Makes
15 servings

Instructions

  1. Instructions

    Add the egg, the cold butter, cottage cheese and the minimum of the hot water into a blender and blend until smooth. The order is important, the hot water should hit the cold butter first, so all ingredients can settle to lukewarm temperature without the hot water denature the egg proteins.

  2. Mix the blended mass with the rest of the ingredients. Knead 3 minutes on low, then 3–5 minutes on medium with dough hooks, gradually adding water until the dough is soft and slightly tacky. The more rye is used the sticker it gets. Worth keeping in mind if kneaded by hand.

  3. Cover and let rise for 60–75 minutes, until roughly 1.5–2× in size.

  4. Gently degas, fold the edges inward and shape into a tight boule.

  5. Place seam-side up in a floured banneton. Let rise for 60–90 minutes.

  6. Preheat a Dutch oven to 230°C.

  7. Turn the dough out seam-side down, score the top and bake covered for 20 minutes.

  8. Remove the lid and bake another 20–25 minutes, until the center reaches about 95–98°C.

  9. Cool for at least 45 minutes before slicing.