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
angiesrecipes
- Cumin, sesame, poppy seeds, rolled oat, and oat bran for the topping, optional
|
- 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.
- Press down and shape the dough into a loaf. Or divide the dough into 3 or 4 small even portions. Shape each into a round and place into a loaf pan. Or divide the dough into 2 portions and shape each into a log and place them in a loaf pan. Cover the loaf and set in warm place to rise until doubled in size. Brush the top with egg wash and sprinkle with desired topping, such as oat bran, poppy, caraway or sesame seeds. Bake in a preheated 180C/350F oven for about 35-40 minutes.
 |
 |
Posts
80 comments:
As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!