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High-Protein Three-Grain Bread |
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Serves: 36 Print this Recipe2 1/2 cups water, boiling 1 cup rolled oats (regular or quick, not instant) 3/4 cup dry milk powder, nonfat 1/2 cup soy flour 1/4 cup wheat germ 1/4 cup honey 1 teaspoon salt 3 tablespoons vegetable oil 1/2 cup water, warm (105-115ºF) 2 packages yeast, active dry (2 scant tablespoons) 1 tablespoon sugar 5 1/2 - 6 cups whole wheat flour, preferably stone-ground This wonderful recipe comes from Jane Brody's Good Food Book. It looks like a lot of work, but it really isn't. It just takes several hours to rise while you do something else! Actual preparation time is 20-25 minutes. If you can't get soy flour, use whole wheat flour. 1. Preheat oven to 375ºF. 2. In a very large bowl, combine the boiling water, oats, dry milk, soy flour, wheat germ, honey, salt, and oil. Cool the mixture to warm. 3. Place the warm water in a small bowl and add the yeast and sugar, stirring to dissolve them. Let the mixture stand for about 10 minutes or until the yeast starts to bubble. 4. Add the yeast mixture and 2 ½ cups of the whole wheat flour to the oat mixture. Beat this 2 minutes and then add enough of the remaining flour to form a dough that is easy to handle. 5. Turn the dough out onto a lightly floured board and knead it for about 10 minutes or until it is smooth and elastic. Place the dough in a large greased bowl, turning the dough to coat the top. Cover the bowl with a dish towel and let the dough rise in a warm draft-free place until it has doubled in bulk, about 1½ hours. 6. Punch down the dough and divide in half. Flatten each half into a rectangle about 18 inches long and 8 inches wide. Starting from the short end, roll up each rectangle, pressing with your fingertips to seal the loaf as you go. Seal the ends and place each loaf in a greased loaf pan, about 9 by 5 by 3 inches. Cover the pans with a dish towel and let the loaves rise until they have doubled in bulk, about 1 hour. 7. Bake the bread for about 35-40 minutes or until the loaves sound hollow when tapped. Food exchanges per ½-inch-thick slice serving: 1½ BREAD This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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