This recipe is based on the Cornell "Basic Bead" recipe in the "Cornell Bread Book" and the Red Mills soy-gluten bread. It is supposed to have a huge amount of protein per slice. —purduetina
active dry yeast
honey, (plus two tablespoons for yeast)
wheat gluten flour
wheat germ or oat bran
In This Recipe
Combine water, yeast, 2 tablespoons honey, oil and salt. Let yeast proof and in a separate bowl, combine bread flour, soy flour, wheat gluten flour, powdered milk and wheat germ (or oat bran).
Next, add an additional 1/4 cup honey to the liquid mixture and stir in two-thirds of the flour mixture. Stir about 2 minutes, then add the remaining flour and continue mixing until the dough achieves the proper (bread dough that comes together) texture. Turn out of bowl onto floured surface and knead in more flour into an elastic dough.
Oil a bowl, turn dough over in it to coat both sides, cover with a cloth, and leave in a warm place to rise until doubled (about one hour). Punch down and let rise again until doubled. Divide into three balls and let rest 10 minutes before shaping into loaves. Let rise again for 30 minutes before baking.
Bake at 350 for 50-60 minutes. Bread is done when it sounds hollow when tapped.