Cornell Bread with Bread Flour and Whole Wheat Flour |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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High protein bread recipe yielding three loaves. The recipe originates from Dr. Clive Main McCay who was a well-known and somewhat controversial Cornell professor of Nutrition in the 1930s and 1940s. This recipe is taken right from the Cornell site, and was modified slightly. The original recipe from the Cornell site specifies 6 cups of unbleached flour; I wanted more whole grain, so used a mix of whole wheat and bread flour, as adapted from the recipe (for breadmaker) on Recipe Source ( ). Bread flour has more protein in it than regular flour; changing to bread flour gives this recipe as much protein as the bread I usually buy (Nature's Own 100% Whole Wheat). It still doesn't have as much fiber, though, and still has twice the calories! It's so much tastier, though, I'll keep making it. :-) Ingredients:
2 packages active dry yeast |
2 tbsp honey |
3 teaspoons salt |
2 tbsp vegetable oil |
2 2/3 cups whole wheat flour |
3 1/3 cups bread flour |
1/2 cup soy flour |
3/4 cup nonfat dry milk |
3 tbsp wheat germ |
Directions:
1. In a large mixing bowl, dissolve yeast in 3 cups of warm water. Stir in honey, salt, and oil. (Sugar may be substituted for honey.)
2. Combine the whole wheat and bread flours.
3. Put three cups of the combined flours into a separate container, and add to that three cups the soy flour, dry milk, and wheat germ. Mix, then add to the yeast mixture and mix. Add more flour, 1/2 cup at a time, to make dough stiff enough to knead easily.
4. Turn dough onto a lightly-floured board. Knead about ten minutes or until smooth and elastic, adding flour as needed to keep the dough from sticking.
5. Place dough in a lightly-oiled bowl, turning to oil the top. Cover with a clean towel and let rise in a warm place until double; about one hour.
6. Punch dough down and turn onto lightly oiled board. (I use waxed paper, and spray it with Pam Olive Oil.) Divide dough into three equal portions and shape each into a loaf. Place in greased 8x4-inch pans. Cover with a clean towel and let rise until double; about one hour.
7. Preheat oven to 400F. Bake 30 to 35 minutes, or until bread sounds hollow when tapped. Remove from pan and cool on wire rack.
8. YIELD: Three 8x4 loaves.
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