Triple-Rich Whole Wheat Bread
From jvandehy 15 years ago
- 300 minutes to make
- Serves 8
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. See less
Ingredients
- 2-cup bread machine (1-pound loaf) shopping list
- 3/4 cup water, 75-80°F shopping list
- 1 tablespoon molasses shopping list
- 2 teaspoons canola oil shopping list
- 3/4 teaspoon salt shopping list
- 1 1/2 cups whole-wheat flour shopping list
- 3/4 cup bread flour or all-purpose flour shopping list
- 2 tablespoons soy flour shopping list
- 2 tablespoons nonfat dry milk shopping list
- 2 teaspoons wheat germ shopping list
- 1 1/2 teaspoons bread-machine yeast (see Note) shopping list
How to make it
- 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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