High-Protein Cornell Bread

Yes, I have read the book Wheat Belly.  I learned that the wheat produced in our country is not the wheat of our parents or grandparents.  It has been hybridized and genetically-modified to produce more seeds…and more profits 🙁   It also contains a higher amount of gluten.  I know that I can’t handle the amount of wheat in my diet that I once could.  But…once in a while….I LOVE to bake bread.  There is a wheat flour you can obtain that is not hybridized or modified.  It is called einkorn wheat and it is the first species of wheat known to man/woman.  (Check out www.jovialfoods.com)  The following bread recipe can certainly be made using this ancient wheat.  Now on to the Cornell Bread….

**Use organic ingredients whenever possible.  🙂

PLACE IN A LARGE MIXING BOWL AND LET STAND:

*3 cups of warm milk (cow, almond, coconut, rice) 105-115 degrees F

*2 tablespoons of room temperature active dry yeast

*2 tablespoons of  raw honey

*3 teaspoons of sea salt

*2 tablespoons of melted coconut oil

MEASURE AND STIR TOGETHER:

*6 cups of unbleached, unbromated flour  (You may want to substitute 3 cups of this with spelt flour for excellent texture and taste.)

*3 tablespoons of wheat germ

*1/2 cup of full-fat, organic soy flour

STIR THE LIQUIDS AND ADD WHILE STIRRING:

*1/2 to 3/4 of the flour mixture

BEAT VIGOROUSLY, ABOUT 75 STROKES BY HAND, OR 2 MINUTES WITH AN ELECTRIC MIXER.

ADD REMAINDER OF THE FLOUR MIXTURE.

WORK AND MIX FLOUR IN THOROUGLY AND VIGOROUSLY BY HAND FOR 5 MINUTES.  You’ll need to get your bare hands involved at this point.  As you work the flour in, the dough will transform from sticky to firm.

TURN THE DOUGH ONTO A FLOURED BOARD AND KNEAD USING 1-3 CUPS OF THE UNBLEACHED FLOUR, AS NEEDED, TO MAKE THE DOUGH SMOOTH.  It should not stick to your hands at this point.  I think smooth, well-kneaded dough feels like a baby’s bottom 🙂

PLACE DOUGH IN AN OILED BOWL.  I use coconut oil.  Grease the top of the dough lightly and cover with a clean cloth.

LET THE DOUGH RISE IN A WARM PLACE UNTIL IT HAS DOUBLED IN SIZE….ABOUT 1 HOUR.  A fingerprint will remain when the dough has risen enough.  I always place my dough bowl into another larger bowl of hot water to encourage sufficient rising.

PUNCH DOUGH DOWN IN THE CENTER WITH YOUR FIST, FOLD OVER THE EDGES, AND TURN UPSIDE-DOWN TO RISE ANOTHER 20 MINUTES….OR UNTIL DOUBLE AGAIN.

TURN DOUGH ONTO A LIGHTLY FLOURED BOARD AND DIVIDE INTO 3 PORTIONS.  FOLD EACH INTO THE CENTER TO MAKE 3 TIGHT BALLS.  COVER AND LET STAND 10 MINUTES ON THE BOARD UNTIL YOU OIL THE PANS WITH COCONUT OIL.

SHAPE INTO 3 LOAVES.  *To shape a loaf: flatten ball into a rectangle, fold each long side to the center, roll small rectangle to make a loaf, press ends to seal, turn seam down.

PLACE SHAPED DOUGH INTO OILED PANS.

LET RISE IN PANS (COVERED BY A CLOTH) UNTIL DOUBLE IN SIZE (45 MIN.).

BAKE IN 325-350 DEGREE OVEN FOR 40-60 MINUTES.  Every oven is different….every batch of dough is different.  Eyeball your dough frequently to check for browning.  My 3 loaves were done at 325 degrees after only 40 minutes.  You’ll know they are done when you thump the top of the loaf and it sounds hollow.

REMOVE BREAD FROM THE PANS IMMEDIATELY AND PLACE ON COOLING RACKS.

CORNELL BREAD HAS A CREAMY COLOR AND A RICH FLAVOR.  IT TASTES GREAT TOASTED 🙂

Source: The Cornell Bread Book: 54 Recipes for Nutritious Loaves, Rolls & Coffee Cakes by Clive M. McCay & Jeannette B. McCay

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