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It’s always better for the planet to make something from scratch, rather than buy something produced by a factory. It is better for your health, as well, to eat something made with wholesome ingredients rather than a similar food loaded with preservatives, fillers, and whatever else those factories put into their products. With a trusty bread machine, you can quickly and easily make bread for all your eating needs. This recipe is especially high in protein, as it contains soy flour and wheat germ, two high-protein ingredients. The maple syrup adds a sweetness which makes this suitable for eating plain, as well as using for sandwiches and savory meals. Use as many ingredients sourced locally as you can, for green planet eating! We are lucky in the Northeastern U.S. to have local sources of maple syrup, even though it is becoming less plentiful as the yearly weather patterns are changing from previous years. I am also able to procure local eggs. You might have a source for local grains and buttermilk, as well. Do what you can!
1 ½ cup buttermilk
¼ cup maple syrup
2 TBS olive oil
1 egg
2 tsp salt
2 cups bread flour
1 cup whole wheat flour
1/3 cup cornmeal
1/3 cup soy flour
1/3 cup rye flour
2 TBS raw wheat germ
3 ½ tsp vital wheat gluten
2 ½ tsp yeast
Put all ingredients into bread machine pan in the order recommended by your machine’s manufacturer. Set crust on medium and bake in basic setting. If possible, check while it is mixing as the dough was really sticky and benefited from my sticking a plastic spoon in to help it mix before entering the baking cycle! It turned out yummy, though! The maple syrup created a dark brown crust. Makes a 2 lb. loaf.