High Protein Diet Cornell Bread
Elevate your bread-baking game with this High Protein Diet Cornell Bread, a wholesome, nutrient-dense loaf perfect for healthy eating enthusiasts. Packed with a powerful blend of soy flour, non-fat dry milk powder, and wheat germ, this bread is designed to provide an extra protein boost with every slice—ideal for those focused on fitness or balanced nutrition. The combination of all-purpose and whole wheat flours delivers a tender yet hearty texture, while the subtle touch of sweetness from granulated sugar enhances its flavor. This recipe involves simple steps like kneading and two gentle rises, ensuring a perfect golden crust and soft interior every time. Whether enjoyed as a hearty sandwich base, paired with soups, or served as a standalone snack, this protein-rich bread is both delicious and versatile, making it a must-try for anyone looking to incorporate healthy homemade bread into their diet.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Whole wheat flour
- 0.5 cup Soy flour
- 0.25 cup Non-fat dry milk powder
- 0.25 cup Wheat germ
- 1 teaspoon Salt
- 2 tablespoons Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1.25 cups Warm water (110°F/45°C)
- 2 tablespoons Vegetable oil
- 1 large Egg
Instructions
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, soy flour, non-fat dry milk powder, wheat germ, and salt. Mix well to distribute the dry ingredients evenly.
In a small bowl, dissolve the sugar in the warm water. Sprinkle the active dry yeast over the water and allow it to sit for 5-10 minutes, or until it becomes frothy.
Once the yeast is activated, add the vegetable oil and the egg to the yeast mixture. Whisk together until well combined.
Pour the liquid ingredients into the bowl with the dry ingredients. Stir the mixture until a dough begins to form.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Once the dough has risen, punch it down to release any air bubbles. Shape it into a loaf and place it into a greased 9x5-inch loaf pan.
Cover the loaf pan with the kitchen towel and let the dough rise again for about 30-45 minutes, or until it has doubled in size.
Preheat your oven to 375°F (190°C).
Bake the bread in the preheated oven for 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and allow it to cool in the pan for 5 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve the Cornell Bread as part of a nutrient-packed meal, or enjoy it on its own for a healthy snack.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.8 g | 5% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 182 mg | 8% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 4.2 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 247 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
