Triple-rich Whole Wheat Bread |
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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 8 |
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In the 1930s, scientists at Cornell University developed a formula for improving the nutritive value of bread made with refined flour by adding soy flour for the protein, dry milk powder to boost calcium, and wheat germ, which is a good source of vitamin E and folic acid. Read more . This is known as Cornell Bread, or Triple-Rich Bread, and the formula also works particularly well in a whole-wheat loaf. Ingredients:
2-cup bread machine (1-pound loaf) |
3/4 cup water, 75-80°f |
1 tablespoon molasses |
2 teaspoons canola oil |
3/4 teaspoon salt |
1 1/2 cups whole-wheat flour |
3/4 cup bread flour or all-purpose flour |
2 tablespoons soy flour |
2 tablespoons nonfat dry milk |
2 teaspoons wheat germ |
1 1/2 teaspoons bread-machine yeast (see note) |
Directions:
1. Place all ingredients in the bread machine pan (Do not place the yeast in direct contact with liquids and salt.) Select Whole-Wheat cycle and Medium crust, then press Start. Once the dough is mixed, check consistency of dough: it should be smooth, yet soft to the touch. Adjust, if necessary, by adding flour, 1 tablespoon at a time, or water, 1 teaspoon at a time. When the loaf is ready, transfer it to a wire rack to cool.
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