Secret Weapon Bread Dough

Number of Servings: 8 (78 g)
Active Time: 20 min.
Total Time: Varies
Secret Weapon Bread Dough

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.


  • 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


  1. In a large bowl, mix the flours, wheat bran, and salt.
  2. 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.
  3. 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.
    1.  If mixing by hand: 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.
    2. In a food processor: 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.
    3. In a stand mixer: 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.
  4. 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).

Nutrition Facts

8 servings per container

Serving Size 78 g

Amount per serving
Calories 195
% Daily Value*
Total Fat 5.5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.5g
Cholesterol 1mg 0%
Sodium 305mg 13%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 14%
Total Sugars 4g
Includes 2g Added Sugars 4%
Sugar Alcohol 0g
Other Carbohydrate 22g
Protein 8g
Vitamin D 0.4mcg 2%
Calcium 71.8mg 6%
Iron 2.7mg 15%
Potassium 150mg 4%
Vitamin A 18.8mcg 2%
Vitamin C 0.3mg 0%
Vitamin E 0.7mg 4%
Vitamin K 2.4mcg 2%
Thiamin 0.3mg 30%
Riboflavin 0.2mg 15%
Niacin 3.5mg 20%
Vitamin B6 0.1mg 6%
Folate 78.5mcg 20%
Vitamin B12 0.2mcg 6%
Biotin 2.2mcg 8%
Chloride 39.2mg 2%
Pantothenate 0.4mg 8%
Phosphorus 161.2mg 15%
Iodine 7mcg 4%
Magnesium 69mg 15%
Zinc 0.9mg 8%
Selenium 17mcg 30%
Copper 0.1mg 10%
Manganese 0.9mg 40%
Chromium 0mcg 0%
Molybdenum 0.6mcg 2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Skim Milk, Enriched All Purpose Flour (unbleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Whole Wheat Flour, Soy Flour, Olive Oil, Honey, Wheat Bran, Active Dry Yeast, Salt.

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