Cornell Bread (Bread Machine): A Nutritional Powerhouse Loaf

The first time I encountered Cornell Bread was not in a bakery, but in a dusty, well-loved cookbook belonging to my grandmother. She swore by it, telling stories of how it fueled her through long days working on the farm. The dense, wholesome aroma that filled her kitchen after each bake remains a cherished memory, a testament to the simple, nourishing goodness of this unique loaf, even if hers was made in an old-fashioned oven rather than a modern bread machine.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Servings: 8
• Yield: 1 ½ lb loaf
• Dietary Type: High-Protein

Ingredients

• 1 1/8 cups water
• 2 tablespoons canola oil
• 2 tablespoons honey
• 2 tablespoons dark brown sugar
• 1 large egg
• 1 ½ cups whole wheat flour
• 1 cup bread flour
• 2 tablespoons bread flour
• 1/3 cup full-fat soy flour
• 1 ½ tablespoons wheat germ
• 1/4 cup nonfat dry milk powder
• 1 ½ tablespoons gluten
• 1 ½ teaspoons salt
• 2 ½ teaspoons fast rising yeast (or 1 tablespoon bread machine yeast)

Equipment Needed

• Bread Machine
• Measuring cups and spoons
• Cooling rack

Instructions

1. Begin by adding the ingredients to the bread machine pan in the order specified by your bread machine’s manufacturer. This is crucial, as the order can impact how well the bread rises and bakes. Generally, liquids go in first, followed by dry ingredients, with the yeast added last.
2. Place the water, canola oil, honey, dark brown sugar, and egg into the bread machine pan.
3. Next, add the whole wheat flour, bread flour (both the 1 cup and 2 tablespoons), soy flour, wheat germ, nonfat dry milk powder, gluten, and salt to the pan.
4. Make a small well in the center of the flour mixture, and add the fast rising yeast (or bread machine yeast) to the well.
5. Close the bread machine and set the crust color to dark.
6. Program the bread machine for the Whole Wheat cycle. This cycle is designed to handle the specific characteristics of whole wheat flour, which requires a longer rise and bake time.
7. Press Start to begin the baking cycle. The bread machine will now mix, knead, rise, and bake the bread automatically.
8. When the baking cycle ends, carefully remove the bread machine pan from the machine using oven mitts. The pan will be hot.
9. Immediately remove the bread from the pan and place it on a cooling rack. Letting it cool in the pan can cause the bottom to become soggy.
10. Allow the Cornell Bread to cool completely to room temperature before slicing. This is essential to prevent the bread from becoming gummy and to allow the internal structure to set properly.

Expert Tips & Tricks

• Ingredient Temperature: For optimal yeast activation, ensure that the water is lukewarm (around 80-90°F). Too hot and it will kill the yeast; too cold and it won’t activate properly.
• Soy Flour Quality: Use high-quality, full-fat soy flour for the best flavor and texture. Soy flour can sometimes have a slightly bitter taste, so choose a reputable brand.
• Gluten Boost: The added gluten is key to the structure of this bread, especially with the addition of soy flour. Don’t skip it! If you can’t find gluten easily, some health food stores or online retailers will carry it.
• Adjusting Moisture: Bread machine recipes can be finicky depending on your machine and local humidity. If the dough appears too dry, add water one tablespoon at a time until it forms a smooth, elastic ball. If it seems too wet, add flour in the same manner.
• Dough Watching: Keep an eye on the dough during the kneading process. It should form a smooth, elastic ball that pulls away from the sides of the pan.
• Yeast Storage: Always store yeast in an airtight container in the refrigerator or freezer to maintain its potency.
• Enhance Flavor: For a richer, nuttier flavor, try toasting the wheat germ lightly before adding it to the bread machine. Watch carefully, as it burns easily.
• Sweetness Adjustment: If you prefer a less sweet bread, reduce the amount of honey and brown sugar slightly.

Serving & Storage Suggestions

Cornell Bread is a hearty and versatile loaf that’s excellent for sandwiches, toast, or enjoyed simply with a pat of butter. Its robust flavor pairs well with savory fillings like turkey, ham, or cheese.

• Serving: Slice the bread with a serrated bread knife for clean, even slices. Toasted slices are particularly delicious with avocado or a poached egg.
• Storage: Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to 2 months.
• Reheating: To reheat frozen bread, thaw it at room temperature. You can then toast slices or warm the entire loaf in a low oven (300°F) for about 10-15 minutes. This will help restore its texture and flavor.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	247.3 kcal	N/A
Calories from Fat	52g	21%
Total Fat	5.9 g	9%
Saturated Fat	0.7 g	3%
Cholesterol	24 mg	8%
Sodium	469.2 mg	19%
Total Carbohydrate	41.6 g	13%
Dietary Fiber	3.4 g	13%
Sugars	9.8 g	39%
Protein	9.1 g	18%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.

Variations & Substitutions

• Gluten-Free Option: While this recipe relies on gluten for structure, you could experiment with a gluten-free bread machine flour blend, adding a binder like xanthan gum. Note that the texture and rise will likely be different.
• Dairy-Free Version: Replace the nonfat dry milk powder with a plant-based milk powder alternative, such as soy milk powder or oat milk powder. You can also use an equal amount of the milk itself, but reduce the water by the same amount.
• Nut Addition: For added texture and flavor, incorporate 1/2 cup of chopped walnuts or pecans to the dough.
• Seed Enhancement: Sprinkle sesame seeds, poppy seeds, or sunflower seeds on top of the loaf before baking for a decorative and nutritional boost.
• Herb Infusion: Add 1-2 teaspoons of dried herbs, such as rosemary or thyme, to the dough for a savory twist.
• Spiced Bread: Incorporate 1 teaspoon of cinnamon or pumpkin pie spice for a warm, comforting flavor.
• Sweetener Variation: Replace the honey and brown sugar with maple syrup or agave nectar for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Why is soy flour used in Cornell Bread?
A: Soy flour adds protein and nutrients to the bread, contributing to its dense and wholesome texture. It also helps to improve the bread’s keeping quality.

Q: Can I use regular bread flour instead of whole wheat flour?
A: While you can substitute bread flour for some of the whole wheat flour, it will change the texture and nutritional content of the bread. The bread will be lighter and less dense.

Q: My bread is sinking in the middle. What could be the cause?
A: This could be due to several factors, including too much yeast, too much liquid, or not enough gluten. Make sure to measure ingredients accurately and consider adjusting the liquid or gluten content in future batches. Also ensure the bread is not in a drafty area while rising.

Q: How do I know when the bread is fully cooked?
A: While the bread machine cycle usually ensures doneness, you can also check by tapping on the bottom of the loaf. It should sound hollow.

Q: Can I make this recipe without a bread machine?
A: Yes, but you’ll need to knead the dough by hand or with a stand mixer, allow it to rise twice, and then bake it in a preheated oven at 350°F (175°C) for about 30-40 minutes. Look for a golden brown crust.

Final Thoughts

Cornell Bread, born from the nutritional research of Dr. Clive McCay, stands as a testament to the power of wholesome ingredients. Whether you’re drawn to its rich history, its impressive nutritional profile, or simply the comforting aroma of freshly baked bread, I encourage you to give this recipe a try. Don’t be afraid to experiment with variations to suit your taste. Share your baking triumphs (and even your learning curves!) with fellow bread enthusiasts. And perhaps, like my grandmother, you’ll find yourself returning to this nourishing loaf again and again.