This is a nutritious and tasty bread.  Modified from Gourmet to increase the protein and substitute healthier oils.  Still a bit high in fat, but the walnuts are worth it.  Great bread for breakfast.

Ingredients

2 1/4 cup bread flour
2 cups whole wheat flour
1/4 cup soy flour
2 tsp salt

1/2 cup unsweetened soy milk
1 cup water
1/4 cup molasses
4 tbsp olive oil
2 tsp yeast (1 package)

1 cup walnuts, chopped
1 1/2 cups dried cranberries

Extra flour as needed for kneading

Cooking oil spray

Preparation

Combine the dry ingredients in a large mixing bowl.

Combine the liquids in a small bowl or 2 cup measuring cup.  Microwave about 30 seconds to warm the mix and stir in the yeast.  Wait about 10 minutes for the yeast to begin fermenting.

Add the liquid to the dry ingredients and mix well to form a mass of dough.  Knead in the walnuts and cranberries.  Continue kneading by hand about 5 minutes.  I use a nylon chopping sheet as the surface for kneading because it is non-stick and easy to clean.  Flour your hands lightly as necessary to keep the dough from sticking.

Place the dough in a large oiled bowl and cover with plastic wrap.  Allow to rise in a warm location until the dough has doubled in size (about 1 1/2 hours).

Punch the dough down and divide in half.  Form each half into an oblong mass and place them on a parchment paper covered baking sheet.  Spray the dough with cooking oil spray and cover with plastic wrap.  Allow to rise another 1 hour in a warm location.

Bake 425°F for 20 minutes.  Depending on how even the heat is in your oven, you may need to rotate the sheet mid way through baking.

Transfer to a rack to cool.

After the bread is cool, you can store it in a sealed zip lock bag in the refrigerator for a week.

Nutrition

20 servings, 67 g per serving