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Six Loaves At A Time Protein Bread

Budget.Gourmet's picture
Ingredients
  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)
  Salt 2 Tablespoon
  Whole wheat flour/Graham flour 4 Pound (15 Cups)
  Vegetable oil 2 Tablespoon
Directions

In a very large container, mix together yeast, milk, and honey.
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.
Beat thoroughly.
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.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Side Dish
Method: 
Baked
Interest: 
Healthy
Servings: 
105

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