Question for Grainlady re: Cornell Bread
While doing a little research on breads, I came across a recipe for Cornell Bread. It's decription is of a high protien, nutritionally enriched bread that tastes good.
My question for you is about the soy flour. I have an electric and hand grain mill. Would I just buy a bulk amount of soy beans to grind into flour? Dried, toasted, fresh? Any advice?
I'm going to buy some already prepared soy flour from the natural food store to try the recipe. For further attempts I figure a bulk purchase would be more cost efficient.
Thanks in advance, Dianne
Here is a link that might be useful: recipe for Cornell Bread