I love older recipes, too. This one is relatively young for an "older" recipe. It's fun to make recipes from centuries gone by. I enjoy connecting with my culinary past.
Cornell bread was created in order to provide low-cost, nutrient-dense bread during war rationing. I don't know about you, but low-cost and high-nutrient are two phrases I strive to reach every single day!
I adapted the recipe based on my experiences with it and what I had on hand. Please refer to the link above for the original recipe.
What You Need:
- 3 cups warm (110 degrees or so) water
- 2 packets active dry yeast
- 2 Tbsp honey
- 6 1/2 cups flour (I used 3 cups whole wheat and 3 1/2 cups all-purpose)
- 1/2 cup soy flour
- 3 Tbsp wheat germ
- 1 Tbsp sea salt
- 2 Tbsp olive oil
- In your large mixing bowl (I used my KitchenAid as usual), combine water, yeast, and honey.
- Let it rest while you stir together 6 cups of flour (save 1/2 a cup for later), the soy flour, wheat germ, and sea salt.
- Add oil to the mixer bowl. One cup at a time, add your flour mixture, beating well. Add the extra 1/2 cup if you find your dough is too sticky like mine was.
- Knead the dough until smooth and elastic. It took my stand mixer ten minutes to accomplish this.
- Turn dough out into a well-oiled bowl. Cover and let rise in a warm place until doubled in size. It took my dough 90 minutes to double.
- Punch your dough down. Fold in the edges. Divide dough into 3 portions. Rather than make 3 sandwich loaves, I made mine into one 8x4" sandwich loaf, one round loaf, and six rolls. You use the combination that suits you. Make sure your pans are well oiled. Cover the dough and let it rise to double again. This took about 45 minutes for my dough.
- Preheat your oven to 400 degrees. Bake for about 20 minutes. My rolls were done in 15; my 8x4" loaf was done in 24.