Rye Bread with Cottage Cheese
Experience the hearty, wholesome flavors of homemade goodness with this Rye Bread with Cottage Cheese recipe. Combining the nutty, earthy depth of rye flour with the creamy richness of cottage cheese, this bread offers an irresistibly soft and moist texture while packing a delightful tang. A hint of honey adds natural sweetness, while caraway seeds provide the perfect aromatic topping for a classic rye bread flavor profile. The recipe is straightforward and beginner-friendly, with just 20 minutes of prep time before the yeasty dough gets its lovely rise. Perfectly golden and beautifully crusted, this bread is ideal for sandwiches, serving alongside soup, or enjoying with a simple spread of butter. Packed with rustic charm and nutrition, it’s comfort food at its finest.
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Recipe Information
Ingredients
- 250 grams Rye flour
- 150 grams All-purpose flour
- 200 grams Cottage cheese
- 1 tablespoon Active dry yeast
- 200 milliliters Warm water
- 1 tablespoon Honey
- 1 teaspoon Salt
- 1 teaspoon Caraway seeds
- 30 grams Butter, melted
Instructions
In a small bowl, combine the warm water, honey, and active dry yeast. Stir gently and let it sit for about 10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the rye flour, all-purpose flour, salt, and caraway seeds. Mix well to incorporate all the dry ingredients.
Add the frothy yeast mixture and the cottage cheese into the flour mixture.
Pour in the melted butter and begin to mix the ingredients until a shaggy dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic. Add a bit of flour if the dough is too sticky.
Shape the kneaded dough into a ball and place it in a lightly greased bowl, turning to coat all sides. Cover with a damp cloth and let it rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.
Preheat your oven to 190°C (375°F). Punch down the dough gently to release the gas and knead it briefly on a floured surface.
Shape the dough into a loaf and place it in a greased or lined bread pan. Allow it to rise again for about 30 minutes until it has risen visibly.
Bake in the preheated oven for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom and has a golden-brown crust.
Let the bread cool in the pan for a few minutes before removing it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 345.6 g | 126% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 35.1 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 199 mg | 15% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1788 mg | 38% | |
*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.
