Low Fat Rye Bread with Cottage Cheese
Discover the perfect blend of wholesome and creamy flavors with this Low Fat Rye Bread with Cottage Cheese recipe! This healthier twist on traditional rye bread combines nutrient-dense whole grain rye flour and all-purpose flour for a hearty texture, while low-fat cottage cheese adds a subtle tang and keeps the bread moist without the need for extra fat. Sweetened with a touch of honey and enhanced by olive oil, this bread is delightfully balanced and free of unnecessary additives. With simple ingredients and straightforward steps, the recipe is ideal for both novice and experienced bakers. Perfectly suited for breakfast or as a base for sandwiches, each slice delivers a satisfying taste with fewer calories. Give your homemade bread repertoire a nutritional boost while savoring the deliciousness of this easy-to-make loaf!
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Recipe Information
Ingredients
- 200 grams whole grain rye flour
- 100 grams all-purpose flour
- 7 grams instant dry yeast
- 1 teaspoon salt
- 200 grams low-fat cottage cheese
- 150 milliliters warm water
- 2 tablespoons honey
- 1 tablespoon olive oil
Instructions
In a large mixing bowl, combine the whole grain rye flour, all-purpose flour, instant dry yeast, and salt. Mix well to ensure even distribution.
In another bowl, mix together the low-fat cottage cheese, warm water, honey, and olive oil. Stir until smooth and the honey is fully dissolved.
Gradually add the liquid ingredients to the flour mixture, stirring with a wooden spoon until a sticky dough forms.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes, or until the dough becomes smooth and elastic. Add a bit more all-purpose flour if the dough is too sticky.
Place the kneaded dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
Preheat your oven to 190°C (375°F).
Once the dough has risen, punch it down gently to release the air. Shape the dough into a loaf and place it in a greased 9x5 inch loaf pan.
Cover the loaf with the damp kitchen towel again and let it rise for another 30 minutes in a warm area to allow it to puff up slightly.
Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 3014 mg | 131% | |
| Total Carbohydrate | 274.4 g | 100% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 45.0 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1467 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
