Sourdough Cottage Cheese, Dill, and Onion Spelt Bread #ArtisanBreadBakers - Bread Experience

Name: Sourdough Cottage Cheese, Dill, and Onion Spelt Bread #ArtisanBreadBakers - Bread Experience
Ingredients: 300g All-Purpose Spelt Flour; 100g Whole Grain Spelt Flour; 100g Sourdough Starter (I used a whole grain spelt starter but any starter will work); 500g Cottage Cheese, small curd, 4% milk, COLD.; 25 - 50g Water, room temp; 8g Salt, (a lot of Cottage Cheese has salt added in so you may want to add less); 30g Cooked Onions, Finely Diced Saute/Caramelized Onions; 1½ tsp. Chopped Dill, dried (can use fresh as well about 12 g)

"This Sourdough Cottage Cheese Dill and Onion Spelt Bread benefits from a cold fermentation in the refrigerator and can be baked freeform or in a loaf pan...."

INGREDIENTS

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300g All-Purpose Spelt Flour

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100g Whole Grain Spelt Flour

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100g Sourdough Starter (I used a whole grain spelt starter but any starter will work)

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500g Cottage Cheese, small curd, 4% milk, COLD.

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25 - 50g Water, room temp

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8g Salt, (a lot of Cottage Cheese has salt added in so you may want to add less)

•

30g Cooked Onions, Finely Diced Saute/Caramelized Onions

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1½ tsp. Chopped Dill, dried (can use fresh as well about 12 g)

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