High-Protein Health Bread

High-Protein Health Bread

Ingredients:
¼ cup honey
2 packages (¼ ounce each) or 2 scant tablespoons active dry yeast
3 cups warm water (105° to 115°F)
3 cups whole wheat flour
¾ cup nonfat dry milk powder
½ cup soy flour or garbanzo bean (chickpea) flour
¼ cup wheat germ
2 teaspoons salt
2 tablespoons canola oil
3 to 4 cups unbleached bread flour or all-purpose flour

Directions:
IN A LARGE BOWL or in the bowl of a stand mixer, combine the honey, yeast, and warm
water. Stir and let stand 5 minutes until the yeast foams. Add the whole wheat flour
and beat well. Add the dry milk, soy or garbanzo bean flour, wheat germ, salt, and oil
and stir to combine. Add the bread flour 1 cup at a time, beating well after each
addition to make a soft, but stiff dough. Turn out onto a lightly floured surface. Invert
the bowl over the dough and let rest 15 minutes. During this time, the dough will come
together, making it easier to knead.
Knead the dough about 15 minutes by hand, or transfer to the bowl of a stand mixer
fitted with the dough hook and knead for 10 minutes. Transfer the dough to a lightly
oiled bowl, turn to coat, cover, and let rise in a warm place until doubled in bulk,
about 1 hour.
Coat a work surface lightly with oil or cooking spray. Turn the dough out onto the
work surface, knead to punch out the air, and divide in half. Shape each into a loaf and
place into greased loaf pans, 8½" × 4½". Let rise until almost doubled in bulk, about
45 minutes.
Meanwhile, preheat the oven to 350°F.
Bake until a wooden skewer inserted into the center of a loaf comes out clean and dry,
45 to 50 minutes. Transfer to racks to cool.
soup
DUTCH CHEESE SOUP
DELICIOUSLY RICH, THIS DUTCH SOUP IS REMINISCENT OF CHEESE FONDUE. THE SLIGHTLY
UNUSUAL METHOD OF PREPARATION HERE ASSURES A SATINY-SMOOTH TEXTURE. TO
REDUCE FAT AND CALORIES, REPLACE REGULAR MILK AND CREAM WITH FAT-FREE MILK.
YOU CAN SUBSTITUTE OTHER WELL-AGED SEMIHARD CHEESES SUCH AS GRUYÈRE, SWISS, OR
CHEDDAR FOR THE GOUDA.
Makes 6 servings