Six Loaves At A Time Protein Bread
|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)|
|Whole wheat flour/Graham flour||4 Pound (15 Cups)|
|Vegetable oil||2 Tablespoon|
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.
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.