Prep 2 hrs
Cook 45 mins
This is a modified recipe that I orginally found on the back of a bag of soy flour. It contains no white flour, so it is very dense, I like it toasted, and spread with butter. I have also added a bit of ground cinnamon and ginger to the dough, and it was very good.
- 1 package active dry yeast
- 1 1⁄2 cups warm water (110 degrees f.)
- 2 tablespoons honey or 2 tablespoons brown sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons dry milk
- 1⁄2 cup raw wheat germ
- 1⁄2 cup soy flour
- 3 -4 cups whole wheat flour
- Pour warm water into a large mixing bowl and sprinkle with yeast.
- Let sit for about 5 minutes for yeast to dissolve.
- Add honey or brown sugar, salt, oil, milk, wheat germ, and about 2 cups of the wheat flour.
- Mix, adding a little more flour as it combines.
- When dough becomes stiff and pulls away from the sides of the bowl, turn onto a floured surface and kneed about 10 minutes.
- The dough should be smooth and elastic.
- Place into a greased bowl, cover, and let rise until doubled in size.
- Punch down, and shape into a loaf.
- You can leave it as a hand-formed loaf, or put in a 9"x5" loaf pan.
- Allow to rise again in a warm area until about doubled.
- Bake at 350 for about 45 minutes, until golden.
- Cool completely before slicing.