Okara or Soya pulp is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin. If you make soya-milk by soya-maker
angiesrecipes, then the soya pulp/okara shall be cooked during the process. Or you will need to steam or bake the raw okara for about 20-30 minutes before applying to a recipe.
- 330 g All-purpose flour
- 5 g Active dry yeast
- 150 ml Lukewarm soya milk
- 2-3 tbsp Honey
- 2/3 tbsp Salt
- 80-100 g Okara, roasted
- Combine flour, yeast, soya milk and honey in the bowl of a stand mixer fitted with dough hook. Knead on lowest speed until a rough dough is formed, about 3 minutes. Add in salt and okara. Increase the speed and knead the dough until smooth and springy, about 8 minutes.
- Lightly oil a mixing bowl and place dough inside. Cover with plastic wrap and allow to proof at room temperature for approx. 1 hour until doubled in bulk. Punch down dough and divide into two or three even pieces. Gently round each piece into a ball. Cover dough closely and let rest about 20 minutes.
- If you divide the dough into two even portions, then form the loaf by rolling each into an oval, about the length of your baking tin. Turn over and roll up. Place them in a loaf tin. If the dough is divided into three portions, then shape the loaf by rolling each small dough into an oval, about the width of the baking tin. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over and roll up each to a column shape. Cover the loaf and set in warm place to rise until doubled. Brush the top with egg wash and sprinkle with desired topping, such as oat brans, poppy, caraway or sesame seeds. Bake in a preheated 180C/350F oven for about 40 minutes.