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Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 4 |
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This is a modified recipe that I orginally found on the back of a bag of soy flour. It contains no white flour, so it is very dense, I like it toasted, and spread with butter. I have also added a bit of ground cinnamon and ginger to the dough, and it was very good. Ingredients:
1 package active dry yeast |
1 1/2 cups warm water (110 degrees f.) |
2 tablespoons honey or 2 tablespoons brown sugar |
1 teaspoon salt |
2 tablespoons vegetable oil |
2 tablespoons dry milk |
1/2 cup raw wheat germ |
1/2 cup soy flour |
3 -4 cups whole wheat flour |
Directions:
1. Pour warm water into a large mixing bowl and sprinkle with yeast.
2. Let sit for about 5 minutes for yeast to dissolve.
3. Add honey or brown sugar, salt, oil, milk, wheat germ, and about 2 cups of the wheat flour.
4. Mix, adding a little more flour as it combines.
5. When dough becomes stiff and pulls away from the sides of the bowl, turn onto a floured surface and kneed about 10 minutes.
6. The dough should be smooth and elastic.
7. Place into a greased bowl, cover, and let rise until doubled in size.
8. Punch down, and shape into a loaf.
9. You can leave it as a hand-formed loaf, or put in a 9 x5 loaf pan.
10. Allow to rise again in a warm area until about doubled.
11. Bake at 350 for about 45 minutes, until golden.
12. Cool completely before slicing.
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