Protein Bread

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.

• Ready In: 2 hrs 45 mins
• Yields: 1 loaf

Ingredients

• 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

Directions

1. Pour warm water into a large mixing bowl and sprinkle with yeast.
2. Let sit for about 5 minutes for yeast to dissolve.
3. Add honey or brown sugar, salt, oil, milk, wheat germ, and about 2 cups of the wheat flour.
4. Mix, adding a little more flour as it combines.
5. When dough becomes stiff and pulls away from the sides of the bowl, turn onto a floured surface and kneed about 10 minutes.
6. The dough should be smooth and elastic.
7. Place into a greased bowl, cover, and let rise until doubled in size.
8. Punch down, and shape into a loaf.
9. You can leave it as a hand-formed loaf, or put in a 9"x5" loaf pan.
10. Allow to rise again in a warm area until about doubled.
11. Bake at 350 for about 45 minutes, until golden.
12. Cool completely before slicing.