1/2 cup honey
1/3 cup shortening or oil
2 teaspoons granular yeast
4 cups warm water
1 1/2 cups rye flour
1/2 cups rolled oats
1/2 cups soy flour
1/2 cup wheat germ
1/2 cup skim milk powder
1 tablespoon salt
4 2/3 cups all purpose flour (approximately)
Place the honey, oil and warm water in a large bowl. The water should be quite warm -- warmer than the water you would use to soften yeast, for example. Stir. When mixture is lukewarm, sprinkle yeast over the top and stir. Let is sit for fifteen minutes.
In another large bowl, mix together the remaining ingredients except for the all purpose flour. Mix in only 1 3/4 cup of the all purpose flour at this time. Scrape this into the risen yeast liquid. Stir for fifty times or more. This takes some effort as the dough is stiff. Scrape down the sides and let rise for about three hours. The dough should double in size.
Sprinkle the rest of the all purpose flour on a kneading board. Turn the dough onto the board and knead in all the flour. Shape this into two loaves and place in buttered pans. As an option, you could brush the tops with an egg beaten with one tablespoon of water to get a shiny crust.
Let the dough rise until it is one inch over top of the rims. This takes about two hours. Bake in a preheated 400° oven for 15 minutes. Reduce the heat to 325° and bake for another thirty minutes or forty minutes. The crust is dark gold when ready to remove from the heat.
Your protein bread recipe is great for toast, sandwiches or with soup.