Cornell bread

{{Infobox prepared food

| name = Cornell Bread

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| country = United States

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| creator = Clive McCay

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| type = Bread

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| main_ingredient = Flour, Soy flour, Powdered milk, Wheat germ

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Cornell bread was invented in the United States during the 1930s by Clive McCay, a professor at Cornell University,{{cite web | title=Whole Wheat Bread Recipe: McCay's Miracle Loaf | website=Mother Earth News | url=http://www.motherearthnews.com/real-food/whole-wheat-bread-mccays-miracle-loaf-zmaz81sozhun.aspx | accessdate=January 3, 2016}}{{Cite book |last=Hensperger |first=Beth |title=The bread lover's bread machine cookbook: a master baker's 300 favorite recipes for perfect-every-time bread, from every kind of machine |date=2000 |publisher=Harvard Common Press |isbn=978-1-55832-155-7 |location=Boston, Mass}}{{Cite book |last=Brody |first=Jane E. |title=Jane Brody's Good Food Book: Living the High-carbohydrate Way |publisher=Norton |year=1985 |isbn=9780393022100}} as an inexpensive alternative to strictly rationed foods.{{cite web|url=http://cornell-classic.univcomm.cornell.edu/xsearch/?tab=facts&id=188|title=Cornell University - Search Cornell|author=Office of Web Communications, Cornell University|publisher=|accessdate=3 January 2016}} Adding powdered milk and soy flour to bread increases its protein content, and restoring the germ to refined white flour results in higher levels of vitamins and minerals.

The recipe for the bread was published in a book co-authored by McCay and his wife, entitled The Cornell Bread Book: 54 Recipes for Nutritious Loaves, Rolls & Coffee Cakes.