High Protein Diet/Cornell Bread

Cornell bread was developed at Cornell University in the 1930s as a way to boost the protein and nutrition of everyday bread without changing the taste dramatically. The formula is simple: add wheat germ, soy flour, and nonfat dry milk to each cup of flour.

This version is formatted for a bread machine, which takes all the kneading and timing guesswork out. Whole wheat flour and bread flour split the base, giving you both the nutty flavor of whole grain and the gluten strength needed for a good rise. The soy flour and dry milk powder bump the protein content well above standard bread, while wheat germ adds B vitamins and a toasty flavor.

Honey is the only sweetener, adding just enough to feed the yeast and give the crust a light golden color without making the bread taste sweet.

Pro Tips

• Add ingredients to the bread machine in the order listed, with water first and yeast last (on top of the flour). This prevents the yeast from activating too early.
• Soy flour can make bread denser. The bread flour in this recipe provides the extra gluten to compensate, so don’t swap it for all-purpose.
• Check the dough ball about 10 minutes into the knead cycle. It should be smooth and slightly tacky. Add a tablespoon of water or flour to adjust.

Variations

• Add 2 tablespoons of flaxseed meal for extra omega-3s and fiber.
• Replace the honey with molasses for a darker, more robust loaf.
• Toss in a handful of sunflower seeds during the add-in cycle for extra crunch and protein.