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Cornell Bread


Have you ever heard of Cornell Bread, or its developer, Clive McCay?

Dr. McCay was a nutrition researcher at Cornell University in the 1930's who developed recipes for this bread (and the flour mixture it's made from) as an inexpensive way to improve the health of the general population. He felt that since bread was something that most people ate and enjoyed that by formulating bread which was high in vitamins, minerals, and protein he could improve the diets of many people. You can find quite a bit of information about him on the internet.

He advocated adding wheat germ, soy flour, and nonfat dry milk to a basic recipe for white bread to enrich it. He worked on enriching white bread since this is what the general population preferred at the time. You can also enrich the flour for use in many other baked goods by adding 1 Tablespoon soy flour, 1 Tablespoon nonfat dry milk, and 1 teaspoon wheat germ for each cup of flour.

I have a small Dover publication from 1980 called The Cornell Bread Book which contains a variety of recipes for enriched bread products--54 to be exact. It has pictures illustrating many bread baking techniques, including kneading, bread rising, shaping, etc. The book was written by Mrs. McCay after the death of her husband to encourage more people to try these recipes and it is still available. It also includes large scale formulas for schools and bakeries.

I found this recipe for making Cornell Bread in the bread machine and made a loaf of it this week:

(The proportions are a bit different from the original formula and this loaf does contain a little whole wheat flour. Mrs. McCay did encourage people to experiment with the recipe. 🙂 )

Cornell Bread for Bread Machine

1 1/4 cup water
1 egg
2 Tbsps. honey
2 Tbsps. butter
1 1/2 tsps. salt
6 Tbsps. wheat germ
6 Tbsps. non-fat dry milk
6 Tbsps. soy flour
1 Tbsp. vital wheat gluten
1/2 cup whole wheat flour
2 cups unbleached bread flour
1 1/2 tsps. yeast

Place all ingredients in bread machine in order given. Bake on white bread cycle. (I mixed mine on the dough cycle and then shaped it into a loaf and let it rise about a half hour. I slashed it and then baked it at 350 degrees for 50 mins. It was a little dark (which I later read is because of the soy flour), so next time I will bake it at 325 degrees. It rose very well and made a nicely shaped loaf.)

Becka


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3 Comments on “Cornell Bread”

  1. #1 Marilyn
    on Apr 29th, 2012 at 9:00 pm

    Very interesting post, especially since I had recently studied the origin of the Graham cracker and then went on a ‘rabbit trail’ re Dr Kellogg. All three of these men had a vision to improve the diet of the general public just when sugar was becoming so much easier to buy. Rev. Graham would be sad to know that we now associate his crackers foremost with S’mores!

  2. #2 Marilyn
    on Apr 29th, 2012 at 9:01 pm

    P. S. Now I’ll have to try Cornell’s Bread – but by hand as I don’t have a bread machine.

  3. #3 Becka
    on Apr 30th, 2012 at 11:01 am

    Marilyn, I do hope you will try the bread. I have a book called The New Nuts Among the Berries by Ronald Deutsch copyrighted 1977 which tells the origins about many of our ideas about healthy eating were developed. It includes chapters on Graham and Kellogg. It’s pretty interesting to read about some of their ideas.


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