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.
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.
289 calories; protein 23g; carbohydrates 44.4g; dietary fiber 13.6g; sugars 2.6g; fat 4.3g; saturated fat 0.9g; cholesterol 0.1mg; vitamin a iu 26.6IU; vitamin c 97.6mg; folate 49mcg; calcium 62.5mg; iron 4mg; magnesium 43.3mg; potassium 770.2mg; sodium 270.7mg; thiamin 3.8mg.