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Multi-Grain Soybean Bread (Conventional Recipe)

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YIELD

servings

PREP

50 min

COOK

40 min

READY

90 min

Ingredients

1 ½ 23
TABLESPOONS ML SOYA OIL *
1 ½ 23
TABLESPOONS ML HONEY
2 473
CUPS ML WATER
warm, 105 - 115 degrees F
¼ 7.2
OUNCE ML/G YEAST, ACTIVE DRY
dry
1 237
CUP ML WATER
2 473
CUPS ML BREAD FLOUR
1 237
½ 118
CUP ML SOY FLOUR *
1 ½ 23
TABLESPOONS ML MILK, SKIM
powdered
2 1E+1
TEASPOONS ML SALT
1 ½ 7.5
TEASPOONS ML CORNMEAL
½ 118
1 5
TEASPOON ML GROUND FLAX SEED *
1 1
EACH EACH MILLET
whole *

Directions

Combine warm water, soybean oil, honey, and dry yeast into measuring cup.

Allow to stand 5 minutes.

Measure flours and other ingredients into mixing bowl.

Blend warm liquids into flour mixture.

Beat with an electric mixer at medium speed for two minutes, occasionally scraping the sides of the bowl.

The dough will be stiff.

Turn out onto a lightly floured board and knead mixture until it becomes smooth and elastic, and dough does not stick to the board.

Place dough in bowl that has been rubbed down with soy oil, and allow to double in volume.

Punch down. Knead lightly and shape into loaf. Place in greased 9-inch x 4½-inch loaf pan and let rise to double volume, approximately 30 minutes.

Bake in 350℉ (180℃) oven for 35 to 40 minutes. Allow to cool on rack.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 583 6% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1223mg 51%
Total Carbohydrate 40g 40%
Dietary Fiber 11g 43%
Sugars g
Protein 38g
Vitamin A 2% Vitamin C 0%
Calcium 4% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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