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
- 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.
- 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.
- 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.
- 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.
- 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).
|Amount per serving|
|% Daily Value*|
|Total Fat 5.5g||7%|
|Saturated Fat 1g||4%|
|Trans Fat 0g|
|Polyunsaturated Fat 0.5g|
|Monounsaturated Fat 2.5g|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 4g||14%|
|Total Sugars 4g|
|Includes 2g Added Sugars||4%|
|Sugar Alcohol 0g|
|Other Carbohydrate 22g|
|Vitamin D 0.4mcg||2%|
|Vitamin A 18.8mcg||2%|
|Vitamin C 0.3mg||0%|
|Vitamin E 0.7mg||4%|
|Vitamin K 2.4mcg||2%|
|Vitamin B6 0.1mg||6%|
|Vitamin B12 0.2mcg||6%|
* 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.
It’s back to school season. That means it’s time to stock up on new gear, so your students are prepared to start the school year in style. Don’t forget about school lunch as you create your shopping lists. Whether your family has decided between school lunch or lunch from home, there will likely be a field trip where your child could use these lunch supplies. Parents have a lot of cool new products to choose from to ensure that their child’s lunch is not only nutritious and safe, but also looks appetizing at lunch time. For this month’s Nutritious Nudge, I created a list of lunch supplies and considerations to help parents with their back to school shopping.