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Six Loaves At A Time Protein Bread Recipe
|Dry yeast||1 1⁄2 Ounce (6 Packages)|
|Lukewarm milk||6 Cup (96 tbs)|
|Honey||3⁄4 Cup (12 tbs)|
|Eggs||3 , beaten|
|Soy flour||3⁄4 Cup (12 tbs), sifted|
|Non instant powdered milk||2 Cup (32 tbs)|
|Raw wheat germ||3⁄4 Cup (12 tbs)|
|Nutritional yeast||1⁄3 Cup (5.33 tbs)|
|Whole wheat flour/Graham flour||4 Pound (15 Cups)|
|Vegetable oil||2 Tablespoon|
Serving size: Complete recipe
Calories 10161 Calories from Fat 1884
% Daily Value*
Total Fat 216 g331.7%
Saturated Fat 86.2 g431.2%
Trans Fat 0 g
Cholesterol 1018.4 mg
Sodium 13484.1 mg561.8%
Total Carbohydrates 1765 g588.4%
Dietary Fiber 252.2 g1008.8%
Sugars 367.8 g
Protein 441 g882.7%
Vitamin A 93.9% Vitamin C 38.9%
Calcium 478.4% Iron 521.6%
*Based on a 2000 Calorie diet
Let stand in a warm place for 5 minutes.
Stir in eggs and remaining ingredients, adding only 3 cups of whole wheat flour at this time.
Stir in additional flour until a soft dough is formed.
Turn dough out onto a well-floured, large surface, and knead until smooth (this may take up to 15 minutes).
Place dough in a large, well-greased container.
Cover with damp towel and let rise in a warm place (85°) until doubled in bulk, one hour or more.
Punch down, let rest for 10 minutes, covered.
Divide dough into six loaves and place in well-greased tins, large juice or coffee cans, Or directly on baking sheets.
Cover loaves with damp towels and let rise again in a warm place about 45 minutes or until doubled in bulk.
Bake in a 350° oven 45 minutes to 1 hour, or until done.
Remove immediately from pans and place on wire racks to cool.
Brush top crust with butter if softer crust is desired.