SCARSDALE HOME-BAKED WHOLE WHEAT PROTEIN BREAD

1 cup of warm water,
1 tablespoon of dry yeast
1/2 Teaspoon salt
1 Teaspoon sugar
1/2 Teaspoon Cider Vinegar
1/2 cup of soy flour
1/4 cup gluton flour
1 1/2 cups of whole wheat flour

Pour water into mixing bowl. Sprinkle dry yeast on water and let stand until it dissolves (about 5 minutes). Mix in salt, sugar, cider vinegar. Sift thoroughly, then gradually add soy and gluten flours, then whole wheat flour.

Mix slowly until dough stiffens and does not stick to sides of bowl (you may used a food processor, following machine directions, for this step). Lightly flour a board then roll out the dough on it. Knead well (about 5 minutes) until dough feels smooth and elastic. Coat bread pan with no-stick vegetable spray. Shape the dough to fit, set it into the pan, cover with dish towel and set in a warm place to rise to about the top of the bread pan (2 to 3 hours). Preheat oven to 325 degrees. Bake bread for about 1 hour or until well browned.

Home-baked bread is denser than commercial so cut thin slices, then toast. Keep in refrigerator.

On the bread issue - In the SMD book, in the nutritional info charts, the protein bread is listed as having 45 cals, 2.5 protein, and 8.5 carbs. In my experience on the program, I have lost the most when I use a bread that is higher in protein (4 g) and less than 12g of carbs. Try looking in the health food store, that is where I find mine. If you can't have wheat then go for the spelt or another grain bread. Again, they sell these at the health food store. Keep your bread in the freezer and toast one slice at a time, so it stays fresh all week.