Dakota Bread Recipe

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Dakota Bread



This is listed as a "Speciality Recipe by the Former Governor of North Dakota and Secretary of the U. S. Department of Agriculture,The Honorable Edward T. Schafer. I wonder if her actually baked it!
I like to buy small amounts of specialty flours like,rye flour,wheat germ,etc at a market that sells it in bulk,that way you don't have to purchase a large amount if it's not something you don't normally use.

★★★★★ 1 vote


1 pkg active dry yeast
1/2 c warm water (105 to 110 deg.)
1 egg
1/2 c cottage cheese
1/4 c honey
1 t. salt
2 to 2 1/2 c bread flour
1/2 c whole wheat flour
1/4 c wheat germ
1/4 c rye flour
egg white
1/4 c rolled oats, wheat germ or sunflower kernels


1Sprinkle yeast in warm water; stir to dissolve. In a large bowl, mix sunflower oil, egg, cottage cheese, honey, and salt. Add dissolved yeast and 2 cups bread flour, beating until flour is moistened. Gradually stir in whole wheat flour, wheat germ, rye flour and oats, plus enough bread flour to make a soft dough.
On a floured surface, knead dough about 10 minutes or until dough is smooth and elastic. Place dough in a greased bowl; cover loosely with oiled plastic wrap. Let rise in warm place until doubled in size, about 30 minutes.
Punch down dough. Shape into one round loaf. Place into a greased pie pan sprinkled with cornmeal. Cover with oiled plastic wrap and let rise until doubled in size (about 1 hour).
Brush with egg white and sprinkle with wheat germ, sunflower kernels, or oatmeal. Bake at 350 degrees for 35 to 40 minutes. Yield: 1 loaf (2 pounds)

About this Recipe

Course/Dish: Savory Breads