This is a formula that everyone should know about, but most don't, I think. It is called Cornell Mix, and its purpose is to fortify baked goods with additional nutrients. This is especially important if you have a family that does not want to eat whole wheat items. It can be used in all baked goods.
This formula was developed by Dr. Clive Maine McCay at Cornell University back in the 1930's or 40's. At that time, I believe, white flour was not yet required to be fortified. I have been using this formula since the late 60's, and think it is still important to use it today. I use Bob's Red Mill Organic Soy Flour. Be aware that soy flour and wheat germ can go rancid quickly and should be kept in the refrigerator or freezer as should the Cornell Mix.
1 T. soy flour.
1 T. dry milk
1 t. wheat germ
Place ingredients in the bottom of a 1 cup measuring cup before measuring out flour. Repeat for each cup of flour called for in the recipe.
Since measuring out the individual ingredients for each cup of flour is kind of a pain, I developed the recipe below and only have to measure out a mixture of the ingredients.
Cornell Mix-large quantity for 20 cups flour (about 5 lbs.)
1 cup plus 2 T. soy flour
1 cup plus 2 T. dry milk
6 T. plus 2 t. wheat germ
Mix ingredients together blending well. Place in heavy-duty freezer bag and keep in the freezer. Stir mix thoroughly before measuring. When using this, I do a little math. I multiply the number of cups of flour needed by 2 1/3 tablespoons and use that amount of Mix. I then reduce the amount of flour by the amount of Mix that was added. Let the measured out mix come to room temperature before using. You can also, do as above, and put 2 T and 1 t. of the mix in the bottom of the measuring cup before you add the flour.
If you make your own bread, you might be interested in these links for making Cornell Bread. The university recipe is here, and a couple of other sites have it here and here.
Tomorrow we go Cooking with the Journal-Tamale Casserole