Buttermilk Cottage Dill Bread {Recipe} {BOM}

Cottage dill bread has always been a favorite of mine, and I recently came up with a new recipe that adds buttermilk, replaces the dill seed found in many recipes with fresh dill, and adds whole wheat flour for flavor, texture, and nutrition. I made it last weekend and was really pleased with the results. It’s delicious fresh from the oven, and I think it would make great croutons for stuffing, too.

I began by heating buttermilk, cottage cheese, and butter.

Once the butter had melted, I mixed in onion, dill, and sugar.

I stirred the dry ingredients together in the bowl of my Kitchen Aid mixer, then added the cottage cheese mixture. This makes a very slack, sticky dough. I put the dough in a well-oiled bowl to rise.

The dough more than doubled in size in an hour.

I deflated the dough, shaped it, and put it in buttered loaf pans for a final rise.

After half an hour, the loaves were ready to bake.

A little melted butter brushed on the loaves after they came out of the oven left them soft and shiny.

I let the loaves cool for a bit, then sliced into them. The crumb was soft and fragrant, and the bread was delicious, tasting of dill and onion, and with a slight tang from the buttermilk and cottage cheese. This bread will be making frequent appearances in my house from now on.

Buttermilk Cottage Dill Bread

Ingredients

  • 1/2 cup buttermilk
  • 2 cups small curd cottage cheese
  • 5 tablespoons unsalted butter, divided, at room temperature
  • 1/3 cup finely chopped fresh dill
  • 1/4 cup minced onion
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 2 1/2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1 tablespoon instant yeast

Directions

  1. Heat the buttermilk, cottage cheese, and 2 tablespoons butter in a medium saucepan until butter is just melted. Stir in the dill, onion, and sugar.
  2. Stir together salt, baking soda, all-purpose flour, whole wheat flour, and yeast in bowl of electric mixer. Add cottage cheese mixture and mix on low speed with paddle attachment to form soft dough, about 1 minute.
  3. Scrape down sides of bowl, then switch to dough hook and mix on medium speed for about 5 minutes. Stop mixer and scrape bowl once or twice while mixing. The dough will be very sticky.
  4. Using a flexible bench scraper, scrape the dough into a bowl greased with vegetable oil or cooking spray and turn to oil top of dough. Cover with plastic wrap and let dough rise in warm place until doubled in bulk (about 1 hour).
  5. Grease 2 loaf pans with about 1 tablespoon butter each. Deflate the dough, divide into 2 pieces, and shape loaves. Place dough in pans, cover, and let rise for 30 minutes in a warm place. Meanwhile, preheat oven to 350˚F.
  6. Bake bread for 30 to 35 minutes or until top is a deep golden brown and the loaf sounds hollow when tapped.
  7. Melt remaining tablespoon of butter. Immediately after removing loaves from oven, brush tops with melted butter.
  8. Cool loaves in pans on rack for 10 minutes. Remove from pans and cool on rack. Serve warm or at room temperature.

 Makes 2 loaves.

This recipe is the November BOM (bread-of-the-month) for the Facebook Artisan Bread Bakers group.

Pain de Seigle (French Rye Bread) {ModBak}

The 10th recipe in the Breads section of the Modern Baker Challenge, Pain de Seigle — or French Rye Bread — is the only bread in the book that calls for a preferment. The sponge, which consists of AP flour, yeast, and water, is mixed up at least a day before you plan to bake the bread. In my case, I made the sponge two days prior to baking. After fermenting it in a bowl on the counter for two hours, I covered the bowl and put it in the refrigerator.

Since I wasn’t going to use it for a few days, I stirred down the sponge a few times to keep it from overproofing. On baking day, I mixed the sponge with the yeast and warm water in the mixing bowl. The recipe says to mix it with a rubber spatula until smooth. I mixed it for a while, but the sponge never fully incorporated.

I switched to a dough whisk, which did a better job but still didn’t get the sponge mixed in all the way.

I continued to use the dough whisk to mix in the flours and salt, until I had a shaggy dough.

As with the other recipes in this section, Nick Malgieri utilizes brief periods of mixing and an autolyse. The dough is mixed for three minutes, rested for 10, and mixed again for another three minutes. Then I put the dough into an oiled bowl to ferment.

The recipe says to let the dough ferment until it doubles in volume, which can take anywhere from one to two hours. In my case, I fermented the dough for one hour and 20 minutes.

Most of the doughs in Nick’s book have been quite slack. I have gotten used to this and deal with it during shaping by generously flouring the work surface and top of the dough. This dough was no exception.

After dividing the dough, I pressed each half out into a square, then rolled it into a batard.

I then stretched each batard into a baguette. The recipe calls for each baguette to be about 12 inches in length; I stretched mine to the length of my baguette pan — about 18 inches.

I proofed the loaves for 45 minutes, until they were puffed but not necessarily doubled in bulk.

I baked the loaves on the baguette pan in a 375° oven for 30 minutes, until the crust was nicely browned and the internal temperature of the loaves reached 190°.

The bread looked and smelled great coming out of the oven. I reluctantly let the loaves cool before slicing into them.

The prefermented sponge and rye flour combined to give this bread a complex flavor that was still mild enough to be a hit with the whole family. I enjoyed this bread plain, and with cultured butter, regular butter, and honey. The kids kept coming back for more, and the first loaf was gone in no time.

I wasn’t sure if I would like this recipe, as rye breads tend to be hit-or-miss for me. But I really enjoyed this bread and will definitely put it on my repeat list.