Prep 2 hrs
Cook 30 mins
This is a recipe that I've been perfecting for the last couple of years. My wife and I don't buy store bought bread any more thanks to this recipe. It is also much healthier than any other bread recipe I've found but doesn't taste "healthy". I included ingredients that make this bread good for diabetics also. This recipe works best in a stand mixer but it would be fairly easy to halve the recipe and make it in a bread machine. I wouldn't recommend mixing it by hand (unless you have Popeye arms...). It's a fairly sticky dough. Prep time includes all 3 rises.
- 2 1⁄2 cups warm 2% low-fat milk
- 1 tablespoon active dry yeast
- 4 1⁄2 cups unbleached bread flour
- 1 cup whole grain wheat flour
- 1⁄2 cup soy flour
- 1⁄4 cup wheat germ
- 3⁄4 cup oat bran
- 1⁄2 cup nonfat dry milk powder
- 1 tablespoon vital wheat gluten
- 2 tablespoons fiber supplement (Benefiber)
- 1⁄2 cup sugar
- 1⁄2 cup butter, melted
- 2 1⁄2 teaspoons salt
- 2 large eggs
- Mix yeast and warm milk in your stand mixer's bowl.
- Allow to sit for 5 minutes.
- Add all other ingredients to the milk.
- Using the dough hook attachment mix for 5 to 7 minutes or until dough starts pulling away from the sides of the bowl.
- Remove dough hook and cover bowl with plastic wrap.
- Let dough rise for about an hour or until doubled in size.
- Punch dough down and allow to rise until doubled a second time.
- Punch dough down, remove from bowl and divide into 36 rolls or 2 loaves.
- Brush with olive oil and allow to rise until doubled.
- Bake loaves in a preheated 350 degree oven for 20 to 30 minutes or until golden brown on top.
- Bake rolls in a preheated 400 degree oven for 10 to 15 minutes or until golden brown.
- This bread freezes great. I make one loaf to eat right away and one to freeze.