Cottage cheese sandwich bread
70 min · 15 g protein · 131 cals / serving
A proper yeasted sandwich loaf with a chewy, springy crumb and a deep golden crust, made with blended cottage cheese where the milk and butter would go. It slices thin without crumbling, toasts beautifully and holds a sandwich together, with a gentle whole-wheat nuttiness and about 15 g of protein a slice.
Ingredients
- 2 cups cottage cheese (1%)
- 3 1/2 tbsp water, lukewarm
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp honey
- 1 cup whole wheat flour, white whole wheat if you can find it
- 1/2 cup bread flour
- scant 1 cup vital wheat gluten
- 1/2 cup wheat bran, unprocessed
- 1 tbsp psyllium husk, powder, or 2 tbsp whole husks
- 1/2 tsp salt
Steps
- Blend the cottage cheese until completely smooth, then warm it in the microwave for 60–90 seconds, stirring every 30 seconds, until it feels just lukewarm. In a large bowl, stir the lukewarm water, honey and yeast together and leave 5–10 minutes, until foamy.
- Whisk the blended cottage cheese and the egg whites into the yeast. Add both flours, the wheat gluten, bran, psyllium and salt and stir into a shaggy dough.
- Knead 8–10 minutes by hand (or 6 minutes with a dough hook) until the dough is smooth, stretchy and only slightly tacky; it firms up as the bran and psyllium drink. Cover and leave in a warm place for about 1 hour, until doubled.
- Lightly oil a 9×5-inch (23×13 cm) loaf pan. Press the dough into a rectangle, roll it up tightly from the short end and set it seam down in the pan. Cover and leave 40–50 minutes, until it domes about ¾ inch above the rim. Heat the oven to 375°F.
- Bake 40–45 minutes, laying a sheet of foil over the top after 25 minutes, until deep golden and hollow-sounding when tapped underneath; it is done at 205°F in the middle. Turn out onto a rack and let it cool completely before slicing.
Good to know
The dough feels too wet or too stiff.
Cottage cheese varies in how much whey it holds. If the dough is still sticky after 5 minutes of kneading, work in a tablespoon or two of bread flour; if it tears and feels stiff, knead in a tablespoon of water.
Can I use less wheat gluten?
Swap up to half of it for bread flour. The loaf gets softer and more like ordinary bread, with less protein; with half of it swapped, the score is about 55 instead of 66.
How do I keep it?
Wrapped, at room temperature for 3 days. For longer, slice it and freeze the slices; they go straight into the toaster.
Per
- Calories
- 189
- Protein
- (47%)
- 22 g
- Fat
- (8%)
- 2 g
- Carbohydrates
- (45%)
- 23 g
- of which sugar
- 2 g
- Fiber
- 4 g
- Sodium
- 385 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1573 kcal goes into the pot and 946 g of ingredients comes out as about 832 g of food: 189 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.