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.