High Protein Bread
|Compressed yeast/1 1/2 teaspoons active dry yeast and 1 teaspoon brown sugar||1⁄2 Ounce (1/2 Cake)|
|Warm water||1⁄4 Cup (4 tbs)|
|Rolled oats||1 Cup (16 tbs)|
|Skimmed milk||2 Cup (32 tbs)|
|Cooking oil||5 Tablespoon|
|Brown sugar||2 1⁄2 Tablespoon|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Soy flour||3⁄4 Cup (12 tbs)|
|Whole wheat flour||2 1⁄2 Cup (40 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
Prepare the yeast liquid: mix the compressed yeast with the warm water until dissolved or dissolve 1 teaspoon sugar in the warm water, sprinkle in the dry yeast and leave in a warm place for about 10 minutes or until dissolved and frothy.
Put the rolled oats and salt in a large bowl.
Heat the milkto boiling point and pour into the bowl.
Add the oil and sugar and leave the oats to cool until lukewarm.
Add the yeast liquid to the cooled mixture with the remaining dry ingredients.
Mixtoform a soft dough.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
Place in an oiled plastic bag and leave to rise until doubled in size.
Punch down and knead until the dough is firm, about 2 minutes.
Divide the dough into 3 equal pieces to make small loaves or cut off two-thirds for a large loaf and one-third for a small loaf.
Shape to fit three small 4 1/2 x2 1/2 x1 1/2-inch loaf pans or one large 9x5x3-inch pan and one small pan.
Cover and let rise for about 1 hour in a warm place.
Bake the loaves in the center of a moderate oven (350°F), allowing 45-50 minutes for a large loaf and 30-35 minutes for small loaves.