This recipe for Dakota Bread is from the South Dakota state centennial cookbook, in 1989. I was asked to share it when I mentioned in a thread about Pizza, that I started using a food processor to make my Pizza dough after I used the Food Processor method for this bread recipe. There is also a non-food processor version, but this is the one I have in our recipe Rolodex, and the cookbook is in a box somewhere yet to be unpacked. This is a very heavy, dense bread. Also, very good. All the ingredients are grown/produced in South Dakota.
In food processor w/metal blade in place, process the following ingredients for 20 seconds:
2 c. bread flour
1/2 c. whole wheat flour
1/4 c. wheat germ
1/4 c. rye flour
1/4 c. oatmeal
1 pkg. quick rise yeast
1 t. salt
Remove the processor lid and add:
1/4 c. honey
2 T. Sunflower oil
1/2 c. cottage cheese, room temperature
1 egg, room temperature
In a glass measuring cup measure:
1/2 c. hot water, 120-130
Replace lid on bowl & with machine running, pour water through feed tube in a steady stream as fast as flour mixture will absorb it. Continue processing until dough starts to form a ball, about 60 seconds. Dough should clean the inside of the bowl. If not, add a little more bread flour, a t. at a time (up to 1/4 c.) through the feed tube and continue processing for 5-10 seconds.
Remove dough from bowl & place in lightly floured plastic bag. Let rise until doubled, about 30 minutes. Punch down dough. Shape into a round loaf & place in a greased glass pie pan lightly sprinkled with cornmeal.
Cover with oiled plastic wrap & let rise until doubled in size, about one hour. Brush loaf with egg white; sprinkle with wheat germ, sunflower kernels, or oatmeal. Bake at 350 degrees for 35-40 minutes.
If too dark, cover loosely with foil the last 5-10 minutes of baking. Remove from pie pan and cool on a wire rack.
In food processor w/metal blade in place, process the following ingredients for 20 seconds:
2 c. bread flour
1/2 c. whole wheat flour
1/4 c. wheat germ
1/4 c. rye flour
1/4 c. oatmeal
1 pkg. quick rise yeast
1 t. salt
Remove the processor lid and add:
1/4 c. honey
2 T. Sunflower oil
1/2 c. cottage cheese, room temperature
1 egg, room temperature
In a glass measuring cup measure:
1/2 c. hot water, 120-130
Replace lid on bowl & with machine running, pour water through feed tube in a steady stream as fast as flour mixture will absorb it. Continue processing until dough starts to form a ball, about 60 seconds. Dough should clean the inside of the bowl. If not, add a little more bread flour, a t. at a time (up to 1/4 c.) through the feed tube and continue processing for 5-10 seconds.
Remove dough from bowl & place in lightly floured plastic bag. Let rise until doubled, about 30 minutes. Punch down dough. Shape into a round loaf & place in a greased glass pie pan lightly sprinkled with cornmeal.
Cover with oiled plastic wrap & let rise until doubled in size, about one hour. Brush loaf with egg white; sprinkle with wheat germ, sunflower kernels, or oatmeal. Bake at 350 degrees for 35-40 minutes.
If too dark, cover loosely with foil the last 5-10 minutes of baking. Remove from pie pan and cool on a wire rack.
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