Multi-Grain Soybean Bread (Conventional Recipe)
Yield
servingsPrep
50 minCook
40 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
soya oil
|
* |
| 1 ½ | tablespoons |
honey
|
|
| 2 | cups |
water
warm, 105 - 115 degrees F |
|
| ¼ | ounce |
yeast, active dry
dry |
|
| 1 | cup |
water
|
|
| 2 | cups |
bread flour
|
|
| 1 | cup |
whole-wheat flour
|
|
| ½ | cup |
soy flour
|
*
|
| 1 ½ | tablespoons |
milk, skim
powdered |
|
| 2 | teaspoons |
salt
|
|
| 1 ½ | teaspoons |
cornmeal
|
|
| ½ | cup |
bran flakes cereal
|
|
| 1 | teaspoon |
ground flax seed
|
*
|
| 1 | each |
millet
whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
soya oil
|
* |
| 23 | ml |
honey
|
|
| 473 | ml |
water
warm, 105 - 115 degrees F |
|
| 7.2 | ml/g |
yeast, active dry
dry |
|
| 237 | ml |
water
|
|
| 473 | ml |
bread flour
|
|
| 237 | ml |
whole-wheat flour
|
|
| 118 | ml |
soy flour
|
*
|
| 23 | ml |
milk, skim
powdered |
|
| 1E+1 | ml |
salt
|
|
| 7.5 | ml |
cornmeal
|
|
| 118 | ml |
bran flakes cereal
|
|
| 5 | ml |
ground flax seed
|
*
|
| 1 | each |
millet
whole |
*
|
Directions
Combine warm water, soybean oil, honey, and dry yeast into measuring cup.
Allow to stand 5 minutes.
Measure flours and other ingredients into mixing bowl.
Blend warm liquids into flour mixture.
Beat with an electric mixer at medium speed for two minutes, occasionally scraping the sides of the bowl.
The dough will be stiff.
Turn out onto a lightly floured board and knead mixture until it becomes smooth and elastic, and dough does not stick to the board.
Place dough in bowl that has been rubbed down with soy oil, and allow to double in volume.
Punch down. Knead lightly and shape into loaf. Place in greased 9-inch x 4½-inch loaf pan and let rise to double volume, approximately 30 minutes.
Bake in 350℉ (180℃) oven for 35 to 40 minutes. Allow to cool on rack.
