Whole Wheat Soy Bread Recipe
Ingredients
| Stock | 4 1/2 Cup (16 tbs) | |
| Baking yeast | 2 Tablespoon | |
| Oil | 1/2 Cup (16 tbs) | |
| Honey | 1/2 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Poppy seeds | 2 Tablespoon, crushed | |
| Soy flour | 2 1/2 Cup (16 tbs) | |
| Whole wheat flour | 10 Cup (16 tbs) |
Directions
Dissolve the yeast in the warm stock. Add the oil, honey, and salt (and poppy seeds).
Stir the whole wheat and soy flours together and add to the batter gradually, using enough to make a kneadable dough.
Let the dough rest about 15 minutes, then knead until smooth and elastic.
Let rise until double, shape into loaves, and let rise again in oiled pans.
Bake at 350ºF for about 35 minutes.
Stir the whole wheat and soy flours together and add to the batter gradually, using enough to make a kneadable dough.
Let the dough rest about 15 minutes, then knead until smooth and elastic.
Let rise until double, shape into loaves, and let rise again in oiled pans.
Bake at 350ºF for about 35 minutes.
Chef
