4 Serves
195 Mins
In a large mixing bowl, combine the all-purpose flour, water, salt, and yeast.
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Vitamin K
38 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
194 µg / 400 µgCalcium
110 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
149 mg / 1,250 mgPotassium
436 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Knead the dough on a clean surface until smooth and elastic, approximately 10 minutes.
Place the dough in a bowl, cover, and let it rise in a warm spot for 60 to 120 minutes until doubled in size.
Shape the dough into a loaf and let it proof for an additional 30 minutes.
Bake the loaf in a preheated oven at 230°C for 25 to 30 minutes until golden brown.
Slice the bread, toast it, and top with a generous serving of cottage cheese.
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