Triple-Rich Whole-Wheat Bread
From EatingWell: The EatingWell Diabetes Cookbook (2005)
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. This is known as Cornell Bread, or Triple-Rich Bread, and the formula also works particularly well in a whole-wheat loaf. We have updated the concept by adapting it to today's time-saving appliances. You can use a bread machine or your food processor to make this convenient, wholesome loaf.
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)
3-cup bread machine (1 1/2-pound loaf)
- 1 cup plus 2 tablespoons water, 75-80°F
- 2 tablespoons molasses
- 1 tablespoon canola oil
- 1 teaspoon salt
- 2 cups whole-wheat flour
- 1 cup bread flour, or all-purpose flour
- 3 tablespoons soy flour
- 3 tablespoons nonfat dry milk
- 1 tablespoon wheat germ
- 2 teaspoons bread-machine yeast, (see Note)
- To mix dough & 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. To mix dough in a food processor & bake loaf in the oven:
- 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 an 8 1/2-by-4 1/2-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°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 & Notes
- 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.
Per slice: 289 calories; 4 g fat (1 g sat, 2 g mono); 2 mg cholesterol; 45 g carbohydrates; 23 g protein; 14 g fiber; 271 mg sodium; 780 mg potassium.
Nutrition Bonus: Vitamin C (163% daily value), Selenium (31% dv), Potassium (22% dv).
Carbohydrate Servings: 2
Exchanges: 3 starch
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- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Type of Dish
- Baked Goods, yeast breads
- The EatingWell Diabetes Cookbook (2005)