Sourdough Dilly Cottage Cheese Bread, THM E, Sugar-free

Sourdough Dilly Cottage Cheese Bread is a remake of a popular casserole type bread that won the 1960 Pillsbury Bake-off contest. Not only does this bread have a terrific taste but it fills the house with a wonderful aroma while it is baking. I know it sounds like a crazy amount of dill but it is just perfect!

If you have been following my blog you will know that I love to bake with sourdough. Fermenting the dough makes it easier for you body to digest. Some people who are sensitive to gluten can eat sourdough bread since it has been fermented. There is something special about taking flour and water and turning it into a bubbling starter.

If you have questions about feeding your starter, watch this video. It may help you understand how the starter should look after it is fed.

Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. Sourdough was the usual form of leavening bread down into the Middle Ages until it was replaced by other products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains part of the culture today.

You can make your own starter by following the instructions on this blog post Making a Sourdough Starter or you can purchase a mature starter from my blog store. You can even buy a Sourdough Beginner Kit that will have a mature starter, flours, vital wheat gluten, and an Around the Family Table Cookbook included.

The texture of this bread is wonderful…a crusty exterior and a tender crumb! My family loves to spread slices with salted butter.

Sourdough Dilly Cheese Bread, THM E, Sugar-free

  • 3/4 cup water
  • 1 tablespoon honey
  • 3/4 cup low fat cottage cheese or low fat ricotta cheese
  • 1 egg white
  • 1 1/2 cups actives sourdough starter
  • 3 tablespoons dried onion flakes
  • 1/4 cup dill weed
  • 2 cups Prairie Gold White Whole Wheat Flour
  • 2 tablespoons vital wheat gluten
  • 2 teaspoons salt
  • In 4 quart bowl, add: water, honey, cottage/ricotta cheese, and egg white. With a hand blender, blend smooth. Add sourdough starter, onion flakes, dill weed, whole wheat flour, and vital wheat gluten. With a dough whisk, stir until well combined. Sprinkle the dough with salt and allow it to rest 20 minutes. After the 20 minutes are up, stir well again. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 3 more times for a total of 4 folding times. 
  • There are TWO WAYS to ferment…Pick which one works best for you!
  • Refrigerating ferment: Allow the dough to ferment for a total of 4 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 9 hours or longer. Remove dough from the refrigerator. Shape following the directions below. 
  • Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mixed it until you shape it to be baked. 
  • Shaping. Preheat oven to 425 degrees. I place my clay baker in the oven. The lid and the base on the oven rack to preheat. Shape loaf by folding dough in half. Turn dough and fold in again, pinching to seal edges. Lay the loaf on parchment paper. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid. Set the timer for 35 minutes. When the baking time is complete, reduce oven temperature to 400 degrees. Remove the lid. Bake for an additional 12 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices.
  • To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp, also. 1 hour room temp equals 3.5 hours in the fridge.
  • THE 7 HOUR FERMENTING TIME IS COUNTED FROM THE TIME YOU MIX THE DOUGH UNTIL YOU BAKE IT.

I shaped this loaf and slashed it with a sharp knife. You can see where the slashed popped open. This loaf will be going into my preheated baker in the oven.

This is the Covered Clay Baker I use. I found this at a thrift store for a few dollars. It has made many, many loaves of bread.

This is the surprise that greeted me when I took the lid off of the baker. It is just like Christmas morning!

I allowed the loaf to bake uncovered for 12 minutes. This turned the crust a lovely golden brown color.

If you would like helpful tips on taking care of your starter; this article may be of interest to you…Sourdough Starter.

This article explains what flours can be used and why they are used in sourdough bread. 

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

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Bighorn Exchange Baking Set

Just look at this lovely Baking Set from Bighorn Exchange. It has everything you need in one package!

I use a Danish Dough Whisk when I want to mix bread and not use my mixer.

The Bosch Mixer is the BEST mixer for kneading bread dough. I have had mine for years and I love it. This mixer can handle dough for 5 loaves of bread.

This is my all time favorite mixer for small amounts of dough, baking cheesecakes, pie, frosting, and cookies. I have mine for 28 years and it still works great!!

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change. The products from THM are very high quality and I love them.

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Sourdough Dilly Cottage Cheese Bread, THM E, Sugar-free

Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
fermenting time 7 hours
Servings 14
Author Glenda Groff

Ingredients

  • 3/4 cup water
  • 1 tablespoon honey
  • 3/4 cup low fat cottage cheese or low fat ricotta cheese
  • 1 egg white
  • 1 1/2 cups actives sourdough starter
  • 3 tablespoons dried onion flakes
  • 1/4 cup dill weed
  • 2 cups white whole wheat flour
  • 2 tablespoons vital wheat gluten
  • 2 teaspoons salt

Instructions

  1. In 4 quart bowl add; water, honey, cottage/ricotta cheese, and egg white. With a hand blender, blend smooth. Add sourdough starter, onion flakes, dill weed, whole wheat flour, and vital wheat gluten. With a dough whisk, stir until well combined. Sprinkle the dough with salt and allow it to rest 20 minutes. After the 20 minutes are up, stir well again. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 3 more times for a total of 4 folding times. There are TWO WAYS to ferment…Pick which one works best for you! Refrigerating ferment: Allow the dough to ferment for a total of 4 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 9 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mixed it until you shape it to be baked. Shaping. Preheat oven to 425 degrees. I place my clay baker in the oven. The lid and the base on the oven rack to preheat. Shape loaf by fold dough in half. Turn dough and fold in again, pinching to seal edges. Lay the loaf on parchment paper. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid. Set the timer for 35 minutes. When the baking time is complete, reduce oven temperature to 400 degrees. Remove the lid. Bake for an additional 12 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices.

Recipe Notes

To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp, also. 1 hour room temp equals 3.5 hours in the fridge. THE 7 HOUR FERMENTING TIME IS COUNTED FROM THE TIME YOU MIX THE DOUGH UNTIL YOU BAKE IT.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

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