This dough is your secret weapon because this bread is packed with protein, which is especially helpful if you're trying to feed a picky eater. While we've given you only two baking suggestions below, this dough is a great base for anything that calls for a basic bread dough, including cinnamon rolls, breadsticks, and even pizza. Tip: If you have a bread maker, you can use it to mix the dough or make a loaf of bread with this recipe. Use the 1 pound loaf setting.
Ingredients
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
½ cup soy flour
¼ cup wheat bran
- 1 tsp. salt
- 1 cup skim milk
- 1 Tbsp. honey
- 2 tsp. active dry yeast
- 2 Tbsp. olive oil
Instructions
- In a large bowl, mix the flours, wheat bran, and salt.
- Pour the milk into a small bowl and stir in the honey. Stir in the yeast until dissolved, then add the olive oil and set aside.
- Follow the directions below for the mixing method of your choice. In all cases, your goal is a smooth ball of dough that won’t stick to your hands. Add a little water if it seems dry, or flour if it seems wet.
- Â If mixing by hand:Â Stir the liquids into the dry ingredients with a spoon until combined. Move to a lightly-floured surface and knead vigorously for 6-8 minutes, or until the dough is smooth and elastic.
- In a food processor:Â With the processor running, pour the liquids into the dry mix in a slow, steady stream. Allow to mix until the dough balls around the blade. Stop the processor and allow to rest for 5 minutes. Restart processor and allow the ball to rotate approximately 30 times, then remove the dough and finish kneading by hand on a lightly-floured surface until smooth.
- In a stand mixer:Â Add liquids to dry ingredients and mix using a dough hook on low for 2 minutes or until the dough comes together in a ball. Increase speed to medium and allow to knead for 6-8 minutes or until dough is smooth and elastic.
- Allow dough to rise in a covered and oiled bowl until it has doubled in size, baking as directed in your favorite bread-dough recipe.
For bread: Punch dough down and shape into a loaf. Place in an oiled bread pan, cover, and let rise until doubled in size. Bake in a 350ºF oven until it sounds hollow when tapped (40-50 minutes).
For garlic knots: Punch dough down and cut into 12 pieces. Roll each piece into a snake and tie into an overhand knot. Place knots on a parchment-lined baking tray. Spritz with olive oil and sprinkle with chopped garlic. Bake in a 350ºF oven until brown (20-25 minutes).
No additional notes for this recipe.
Score Breakdown
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