Wheat Soy Sesame Bread
Yield
2 loavesPrep
15 minCook
30 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
yeast, active dry
|
|
| 2 | cups |
water
warm |
|
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
artifical sweetener
|
* |
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
sesame seeds
ground |
|
| ½ | cup |
soy flour
|
*
|
| 2 | tablespoons |
soy grits
|
* |
| 4 | cups |
whole-wheat flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
yeast, active dry
|
|
| 473 | ml |
water
warm |
|
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
artifical sweetener
|
* |
| 5 | ml |
salt
|
|
| 177 | ml |
sesame seeds
ground |
|
| 118 | ml |
soy flour
|
*
|
| 3E+1 | ml |
soy grits
|
* |
| 946 | ml |
whole-wheat flour
|
|
Directions
In a large bowl, dissolve yeast in water.
Add remaining ingredients.
Turn out onto a floured bowl and knead until elastic.
Add more flour as necessary.
Place dough in large bowl, cover and let rise until doubled in size.
Punch down, knead for 3 minutes, adding more flour as needed.
Shape into 2 loaves and place in oiled loaf pans.
Let rise again until nearly doubled. Bake at 350℉ (180℃) F for 30 minutes.
Should sound hollow when done.
