Ingredients
1 bulb garlic
1/2 teaspoon olive oil
2 cups finely chopped fresh mushrooms, such as button, cremini, or stemmed shiitake
1 tablespoon olive oil
1/4 cup warm water (105 degrees F to 115 degrees F)
1 package active dry yeast
1 cup low-fat cottage cheese
1/4 cup snipped fresh parsley
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
2 tablespoons sugar*
2 tablespoons snipped fresh chives
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup whole wheat flour
1 1/2-1 3/4 cups all-purpose flour
Directions
Preheat oven to 425 degrees F. Peel away the dry outer layers of skin from the bulb of garlic, leaving skins and cloves intact. Cut off the pointed top portion (about 1/4 inch), leaving bulb intact but exposing the individual cloves. Place the garlic bulb, cut side up, in a custard cup. Drizzle with 1/2 teaspoon olive oil. Cover cup with foil and roast for 25 to 35 minutes or until the cloves feel soft when pressed. Set aside just until cool enough to handle. Squeeze out the garlic paste from individual cloves and place in a small bowl. Mash with a fork.
In a large nonstick skillet cook mushrooms in the 1 tablespoon hot oil over medium heat about 5 minutes or until tender and starting to brown, stirring occasionally. Remove from the heat and set aside.
In a large mixing bowl stir together water and yeast. Let stand for 10 minutes. Stir in mushrooms, scraping in as much of the oil from the skillet as possible. Stir in roasted garlic, cottage cheese, parsley, egg, sugar, chives, salt, and baking soda. Stir in the whole wheat flour and enough of the all-purpose flour as needed to make a stiff dough that is still sticky. Transfer dough to a greased bowl, turning once to grease the surface of the dough. Cover and let rise in a warm place until double in size (1 to 1 1/4 hours).
Lightly grease bottom of a 9-inch round baking pan. Line bottom of the pan with parchment paper or waxed paper; grease and lightly flour pan. Set pan aside. Punch dough down. Place dough in the prepared pan. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).
Preheat oven to 350 degrees F. Bake bread for 30 to 35 minutes or until an instant-read thermometer inserted into center of bread registers 200 degrees F. If necessary, cover the top of the loaf for the last 10 to 15 minutes to prevent overbrowning.
Loosen edges of bread from the pan with a thin spatula. Immediately remove the bread from the pan. Peel off waxed paper or parchment paper and cool completely on a wire rack before slicing.
Tip
*Sugar Substitutes: Choose from Splenda Granular, Truvia Spoonable, or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar.
*Sugar Substitutes: Per Serving with Substitute: Same as above, except 128 cal., 20 g carb. (1 g sugars).
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