This wholesome whole-wheat loaf is perfect for your bread machine, but you can also just use a food processor. This type of loaf has an interesting history: In the 1930s, Cornell University scientists pumped up white bread's nutrition by adding soy flour for protein, dry milk powder for calcium, and wheat germ for vitamin E and folic acid. This is known as Cornell Bread, or Triple-Rich Bread, and the formula also works particularly well in a whole-wheat loaf. Slice this healthy bread for sandwiches or to dip into soups, or toast it and slather it with butter and jam for breakfast.

Patsy Jamieson

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Recipe Summary

total:
3 hrs
Servings:
8
Nutrition Profile:
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Ingredients

2-cup bread machine (1-pound loaf)
3-cup bread machine (1 1/2-pound loaf)

Directions

Instructions Checklist
  • To mix dough and bake the bread in a bread machine: Place all ingredients in the bread machine pan in the order recommended by the manufacturer. (Do not place the yeast in direct contact with liquids and salt.) Select Whole-Wheat or Basic 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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  • To mix dough in a food processor and bake loaf in the oven, use the first set of ingredients above (2-cup): Combine whole-wheat flour, bread (or all-purpose) flour, soy flour, dry milk, wheat germ, salt and yeast in a food processor; pulse several times to blend. Stir water, molasses and oil in a measuring cup until the molasses is fully dissolved. With the motor running, slowly pour enough of the liquid through the feed tube until the dough is smooth and pulls away from the sides. 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. Process for 1 minute to knead. Transfer the dough to a bowl coated with cooking spray. Cover with plastic wrap and let dough rise until doubled, 1 1/4 to 1 1/2 hours.

  • Coat a 9-by-5-inch loaf pan with cooking spray. Turn the dough out onto a lightly floured surface. Punch down and shape into a loaf. Place the loaf seam-side down in the prepared pan. Cover with plastic wrap and let rise until almost doubled, about 1 hour.

  • Preheat oven to 375 degrees F. Bake the bread until golden brown and hollow-sounding when tapped, 30 to 40 minutes. Turn out onto a wire rack to cool.

Tips

Note: Bread-machine yeast is a finely granulated yeast specially formulated for use in bread machines. Ascorbic acid is added as a dough conditioner to promote volume. This yeast can also be used in the food-processor method. If it is not available, you can substitute active dry yeast; heat the water to 120-130°F.

Nutrition Facts

289 calories; protein 23g 46% DV; carbohydrates 44.4g 14% DV; exchange other carbs 3; dietary fiber 13.6g 54% DV; sugars 2.6g; fat 4.3g 7% DV; saturated fat 0.9g 5% DV; cholesterol 0.1mg; vitamin a iu 26.6IU 1% DV; vitamin c 97.6mg 163% DV; folate 49mcg 12% DV; calcium 62.5mg 6% DV; iron 4mg 22% DV; magnesium 43.3mg 16% DV; potassium 770.2mg 22% DV; sodium 270.7mg 11% DV; thiamin 3.8mg 375% DV.