Excellent bread with a lot of protein. I use it for toast and sandwiches.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 10 |
| Yield: | 1 to 1 – pound loaf |
Ingredients
- 2 teaspoons active dry yeast
- 1 cup bread flour
- 1 cup whole wheat flour
- ¼ cup soy flour
- ¼ cup powdered soy milk
- ¼ cup oat bran
- 1 tablespoon canola oil
- 1 tablespoon honey
- 1 teaspoon salt
- 1 cup water
Instructions
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select basic medium or regular setting; press Start.
Reviews
It was absolutely delicious. However, mine did not rise so it made a small dense loaf.
Great, super easy recipe. I did it the old fashioned way in a bowl. Whole family loved it.
to Nana, bread can taste “yeasty” when it is raised at too warm a temperature. (doesn’t matter which yeast that you use,)
a bit dry.. good flavor
Pretty good bread. Very dense. I used grapeseed oil instead of canola and fat free dry milk instead of soy milk and may have had the breadmaker on the wrong setting for this, but — I’d make this again.
Decided to substitute equal measures of whole wheat flour for the soy flour, and likewise the powdered soy milk for Carnation skim milk powder. The loaf turned out very well, with a nice crispy crust (on medium crust darkness) and a very tasty loaf. Definitely would make this again! Thanks.
I made a few changes to the recipe to use things I already had in the pantry. Didn’t have powdered soy milk, so just used a bit of regular milk. Also didn’t mix this in the bread machine; did it by hand. Dissolved the yeast in warm (110) water and let stand until foamy…then proceeded. Allowed to rise approx. an hour, punched down, put in loaf pan, rise again for about 35 min and then baked at 350 until golden. My boys absolutely devoured it and I actually only got one small taste of it. The texture was perfect for toasting or a sandwich and had great flavor. Having another batch in rising so the rest of the family can enjoy some. Will be a keeper and probably a staple bread recipe for a long time in my house!
This looks like a real good bread to make but what those of us who have nor use a bread maker. Do you have something us?
Delish! I didn’t have wheat flour so I substitute it for half millet and half of soy flour.Cook it on regular cycle and dark top .It came out so good I am making it again .
Did not rise. Very dry. But it did have a good hearty flavor.
Excellent flavor. Very filling bread. I doubled recipe and made it by hand. Great with soup for dinner. Looking forward to toast tomorrow morning! Thanks for the recipe.
This bread is fantastic! We don’t have a bread machine, so my husband makes it the old fashioned way. Also we didn’t have powdered soy milk so he used regular powdered milk and added about 1/8 cup flax seeds. This recipe is worth 10 stars.
I increased the serving size to 20 and followed the recipe exactly and yet my bread didn’t turn out that well. I did bake by hand, but that shouldn’t make any difference. The main problem was that the bread mainly tasted of yeast. I’m used to baking with fresh yeast, but did use active dry yeast and the required quantity and yet, the bread turned out too yeasty. Any ideas?
I was looking for a hearty, dairy-free bread for breakfast, and this was perfect. I made the recipe exactly and was very happy with the results. The only change I would make is scaling it to make a larger loaf.
A keeper! It was healthy without being too heavy. I used nonfat milk instead of soy, and next time I would double the recipe because it makes a small loaf.
this bread is a hit,love it mmmmmm good..
This is an excellent bread. I made it in my bread machine on the pasta/dough cycle, and baked it in my convection oven at 350 degrees for 35 minutes. I didn’t have soy milk powder so I substituted skim milk powder.