Multi-grain soybean bread (conventional recipe)

Yield: 1 Loaf

Measure Ingredient
1½ tablespoon Soy oil
1½ tablespoon Honey
2 cups Warm water (105 F to 115 F)
1 pack (1/4 ounce) dry yeast
1 cup Water
2 cups Bread flour
1 cup Whole wheat flour
½ cup Soy flour
1½ tablespoon Nonfat powdered milk
2 teaspoons Salt
1½ teaspoon Cornmeal
½ cup Bran flakes
1 teaspoon Flax seeds
1 teaspoon Whole millet

Combine warm water, soybean oil, honey, and dry yeast into measuring cup.

Allow to stand 5 minutes.

Measure flours and other ingredients into mixing bowl. Blend warm liquids into flour mixture. Beat with an electric mixer at medium speed for two minutes, occasionally scraping the sides of the bowl. The dough will be stiff.

Turn out onto a lightly floured board and knead mixture until it becomes smooth and elastic, and dough does not stick to the board. Place dough in bowl that has been rubbed down with soy oil, and allow to double in volume.

Punch down. Knead lightly and shape into loaf. Place in greased 9" x 4½" loaf pan and let rise to double volume, approximately 30 minutes.

Bake in 350 F oven for 35 to 40 minutes. Allow to cool on rack.

Yield: one loaf of delicious and nutritious bread.

Reprinted with permission from the Indiana Soybean Development Council.

Meal-Master format by Karen Mintzias File

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