Prairie Fields Wheat and Soy Bread

To freeze, wrap each baked loaf in foil, then place in a zip-top plastic bag. They will keep about 3 months.

Yield: 3 loaves, 12 servings each loaf (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 17%
  • Fat: 2.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.3g
  • Carbohydrate: 27.5g
  • Fiber: 2.7g
  • Cholesterol: 1mg
  • Iron: 1.7mg
  • Sodium: 195mg
  • Calcium: 9mg

Ingredients

  • 5 1/4 cups bread flour, divided
  • 4 cups whole wheat flour
  • 1 cup soy flour
  • 1 tablespoon salt
  • 2 packages dry yeast (about 2 1/4 teaspoons each)
  • 3 1/2 cups warm water (100° to 110°)
  • 1/2 cup honey
  • 1/3 cup olive oil
  • Cooking spray
  • 1 tablespoon unsalted butter, melted

Preparation

  1. Lightly spoon flours into dry measuring cups, and level with a knife. Combine 3 cups bread flour, 1 tablespoon salt, and yeast in a large bowl, stirring with a whisk. Stir in water, 1/2 cup honey, and olive oil. Add 2 cups bread flour, whole wheat flour, and soy flour to yeast mixture, and stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes), adding enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
  3. Divide dough into thirds. Working with 1 dough portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 7-inch rectangle on a lightly floured surface. Roll up the rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
  4. Preheat oven to 350°.
  5. Bake dough at 350° for 25 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pans, and brush tops of loaves with melted butter. Cool on wire racks.
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