Servings: 36
Prep Time: n/a
Cook Time: n/a

+ 1 c. boiling water
+ 1/2 c. cracked wheat
+ 2 to 2 1/2 c. bread flour, divided
+ 1 pkg. active dry yeast
+ 1 tsp. salt
+ 1/2 c. lowfat cottage cheese
+ 1/4 c. honey
+ 2 Tbsp. oil
+ 1 egg, reserve 1/2 Tbsp. egg white
+ 1/2 c. whole wheat flour
+ 1/2 c. quick cooking rolled oats
+ 1/4 c. wheat germ, optional

1. In small bowl, pour boiling water over cracked wheat, stir and let stand 5 minutes.
2. Preheat oven to 450°F.
3. In large mixer bowl, combine softened cracked wheat, 1 cup bread flour, yeast, salt, cottage cheese, honey, oil and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in whole wheat flour, oats, wheat germ and enough bread flour to make a soft dough.
4. Turn dough out onto lightly floured board; knead 10 minutes or until dough is smooth and elastic. Dough will be slightly sticky. Place in bowl coated with nonstick spray, turn to coat top of bread. Cover; let rise in warm place until doubled, about 1 hour.
5. Punch dough down. Shape into round loaf and place on a baking sheet coated with nonstick spray. Cover and let rise until doubled in size, about 1 hour.
6. Brush loaf with reserved egg white. Bake for 10 minutes; reduce heat to 350°F and bake 30 to 35 minutes or until bread sounds hollow when tapped with fingers. Remove from pan and cool on wire rack.

Calories: 66;   Total Fat: 1g;   Saturated Fat: 0g;   Cholesterol: 6mg;   Total Carbs: 12g;   Fiber: 1g;   Protein: 3g;   Sodium: 81mg;