SOURDOUGH DISCARD BAGELS RECIPES

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HIGH PROTEIN BREAD (OAT SANDWICH ROLLS) - SKINNYTASTE



High Protein Bread (Oat Sandwich Rolls) - Skinnytaste image

High Protein Sandwich Bread (Oat Sandwich Rolls) made with oat flour and cottage cheese are high in fiber and easy to make with just five ingredients!

Provided by Gina

Categories     Breakfast    Lunch

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 6

1 cup oat flour (plus more for dusting if needed*)
2 teaspoons baking powder (make sure it's not expired or it won't rise)
3/4 teaspoon kosher salt (use less if using table salt)
1 cup low-fat classic cottage cheese (I like Good Culture drained of any whey at the top)
1 egg white (beaten (whole egg works fine too))
Everything bagel seasoning (sesame, etc for topping, optional)

Steps:

  • Preheat oven to 375F. Place parchment paper or a silicone mat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
  • In a medium bowl combine the flour, baking powder and salt and whisk well.
  • Add the cottage cheese, mix with a fork or spatula until well combined, it will look like small crumbles.
  • Knead in the bowl turning until completely smooth and has the texture of playdoh, about 20 turns.
  • Divide into 4 equal balls.
  • Flatten into rounds and transfer to the baking sheet.
  • Top with egg wash and seasoning. Bake on the top rack of the oven for 22 to 25 minutes.
  • Let cool at least 15 minutes before slicing open.
  • Air Fryer Method:

Nutrition Facts : ServingSize 1 roll, Calories 135.5 kcal, CarbohydrateContent 18 g, ProteinContent 10.5 g, FatContent 3 g, SaturatedFatContent 1 g, CholesterolContent 5 mg, SodiumContent 582.5 mg, FiberContent 2.5 g, SugarContent 1.5 g

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Feb 17, 2021 · Bread has been around longer than many other foods, and sourdough has been around longer than most other breads—although the term “sourdough” is a newer one. Sourdough got its start before commercial yeasts and mass production were introduced in the 19th century. Traditional recipes …
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See details


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Jan 28, 2022 · I dried both a sourdough discard (left) and recently fed starter (right). Both dried well and were easy to revive. The discard did need an extra feeding before it was active enough to bake with. FAQs about drying sourdough starter and preserving sourdough …
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See details


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Mar 21, 2019 · Day 1: Make the Starter. Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty.
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See details


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