Dr. McCay's Miracle Loaf

McCay developed a highly nutritious bread made with soy flour, wheat germ, wheat flour and dry milk. This recipe applies these ideas in a wonderful miracle loaf.

| February/March 2005

  • Meatloaf Recipe
    The special features of the Cornell Bread that make it different from ordinary bread are the addition of soy flour, nonfat dry milk and wheat germ.
    Photo courtesy David Cavagnaro

  • Meatloaf Recipe

McCay’s original recipe is for manual baking. If you’d like to try it in a bread machine, go to www.baking911.com/bread/machines.htm for formulas to convert regular bread recipes to be made in machines.

In the 1930s, Dr. Clive McCay, a Cornell University nutrition researcher, made a momentous discovery — he found that by feeding laboratory animals a low-calorie diet rich in minerals, vitamins and protein, he could retard the onset of old age and dramatically increase the animals’ longevity. His research attracted the attention of New York state officials, who asked him to help improve the diets of the state’s mental patients.

McCay developed a highly nutritious bread made with soy flour, wheat germ, wheat flour and dry milk. He offered the recipe to bakeries in a low-income section of Brooklyn in hopes of improving the health of the area’s impoverished residents.

Acclaimed by The New York Times as the “Do-good Loaf,” Cornell Bread attracted a wide following among bakers who praised the recipe for its delicious taste and extraordinary nutritional qualities.



The special features of the Cornell Bread that make it different from ordinary bread are the additions of soy flour, nonfat dry milk and wheat germ. Soy flour is a rich protein concentrate, with more than 40 percent protein. It supplies amino acids that are lacking in wheat as well as calcium, iron and B vitamins. Nonfat dry milk has about twice the protein value of meat. It is a good source of calcium and riboflavin. Wheat germ adds more protein, iron, B vitamins and vitamin E to the mix.

Cornell Whole-wheat Bread Place in a mixing bowl:

Lillian Smith
3/19/2011 12:56:18 PM

I would like to know the caloric content of the Miricle Bread. I make it all the time and enjoy eating it and sharing the recipe with friends.


JoeyG_1
1/7/2009 9:47:05 PM

I made the dough, but my question is...do i let the dough rise before freezing the extra dough or do I just freeze and then Rise afterwards?


William Haskett
12/7/2008 12:02:02 PM

No comments but hopeful that Cornell Bread will restore appetite to a friend, whose interest and wish to eat has largely disappeared. This, in the context of Pancreatic Cancer and its pains, after chemo-and-radiation therapy, loss of weight, and overall apathy.







Mother Earth News Fair Schedule 2019

MOTHER EARTH NEWS FAIR

Next: February, 16-17 2019
Belton, TX

Whether you want to learn how to grow and raise your own food, build your own root cellar, or create a green dream home, come out and learn everything you need to know — and then some!

LEARN MORE






Subscribe Today - Pay Now & Save 64% Off the Cover Price

Money-Saving Tips in Every Issue!

Mother Earth NewsAt MOTHER EARTH NEWS, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).


Facebook Pinterest Instagram YouTube Twitter flipboard
Free Product Information Classifieds

}