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INGREDIENTS

1 ts Whole millet
1 c Water
2 ts Salt
1 1/2 tb Honey
1 pk (1/4 ounce) dry yeast
1/2 c Bran flakes
1/2 c Soy flour
2 c Bread flour
1 1/2 tb Nonfat powdered milk
1 ts Flax seeds
1 c Whole wheat flour
1 1/2 tb Soy oil
2 c Warm water (105 F to 115 F)
1 1/2 ts Cornmeal

Loaf

INSTRUCTIONS

Combine warm water, soybean oil, honey, and dry yeast into measuring cup. Allow to stand 5 minutes. Measure flours and other ingredients into mixing bowl. Blend warm liquids into flour mixture. Beat with an electric mixer at medium speed for two minutes, occasionally scraping the sides of the bowl. The dough will be stiff. Turn out onto a lightly floured board and knead mixture until it becomes smooth and elastic, and dough does not stick to the board. Place dough in bowl that has been rubbed down with soy oil, and allow to double in volume. Punch down. Knead lightly and shape into loaf. Place in greased 9" x 4 1/2" loaf pan and let rise to double volume, approximately 30 minutes. Bake in 350 F oven for 35 to 40 minutes. Allow to cool on rack. Yield: one loaf of delicious and nutritious bread. Reprinted with permission from the Indiana Soybean Development Council. Meal-Master format by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soyfoods.zip

NOTES

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Multi-Grain Soybean Bread (Conventional Recipe)

1 ts Whole millet 
1 c Water 
2 ts Salt 
1 1/2 tb Honey 
1 pk (1/4 ounce) dry yeast 
1/2 c Bran flakes 
1/2 c Soy flour 
2 c Bread flour 
1 1/2 tb Nonfat powdered milk 
1 ts Flax seeds 
1 c Whole wheat flour 
1 1/2 tb Soy oil 
2 c Warm water (105 F to 115 F) 
1 1/2 ts Cornmeal

Combine warm water, soybean oil, honey, and dry yeast into measuring cup.  Allow to stand 5 minutes.    Measure flours and other ingredients into mixing bowl. Blend warm liquids  into flour mixture. Beat with an electric mixer at medium speed for two  minutes, occasionally scraping the sides of the bowl. The dough will be  stiff.    Turn out onto a lightly floured board and knead mixture until it becomes  smooth and elastic, and dough does not stick to the board. Place dough in  bowl that has been rubbed down with soy oil, and allow to double in volume.  Punch down. Knead lightly and shape into loaf. Place in greased 9" x 4 1/2"  loaf pan and let rise to double volume, approximately 30 minutes.    Bake in 350 F oven for 35 to 40 minutes. Allow to cool on rack.    Yield: one loaf of delicious and nutritious bread.    Reprinted with permission from the Indiana Soybean Development Council.  Meal-Master format by Karen Mintzias    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soyfoods.zip

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Nutrition

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Serving Size: 1 Loaf (1267g)
Recipe Makes: 1 Loaf

Calories: 4186
Calories from Fat: 365 (9%)

Amt Per Serving		% DV

	Total Fat 40.5g	54 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 20.8g
Cholesterol 2.2mg		1 %
Sodium 233.9mg		8 %
Potassium 3212mg		85 %
Total Carbohydrate 797.2g		234 %
	Dietary Fiber 53.1g	212 %
	Sugars, other 744.1g
Protein 157.3g		225 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4186

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