Soy flour: One Tbsp per loaf is enough to enrich and compliment wheat protein without changing the flavor.Milk: Dry milk powder can be mixed into the flour (1/4 to 1/2 cup per recipe.) Fluid milk can replace water. Modern milk does not need to be scalded, just warmed to the proper temperature. Buttermilk and yogurt tenderize bread and improve its keeping quality.
Whole or Cracked Grains: These add texture, flavor interest and sometimes improved nutrition. Try adding up to 2/3 cup of one or a combination of the following:
- cornmeal
- bulgar
- triticale (crack and then boil 5 mins to soften)
- farina
- semolina
- Malt-o-Meal
- steel cut oats (boil 5 mins.)
- regular rolled oats (or wheat flakes or rye flakes)
- oat bran
- flax seed (crack and boil 5 mins.)
Eggs: For a light, high loaf add a beaten egg (or two whites) to the dough. This makes a dramatic difference and so I almost always add an egg when I am taking bread to a dinner party. Everyone is expecting dense, heavy, but healthy bread. Boy, are they surprised! If you don't want to use dairy or eggs in your bread, try using a small amount of soy lecithin dissolved in the oil. I haven't tried this yet, but I believe it will work because I believe the effect of the egg is due as much to the small amount of lecithin in egg yolk as is it to the albumen in the egg white.
The above should give you some ideas for creating your own "signature" breads. Don't hesitate to vary recipes to make them more interesting. I seldom follow a recipe; I just start mixing, keeping in mind the usual proportions of basic ingredients. Sometimes the contents of my cupboard dictate my variations, sometimes it's just a whim.
