Soybean Bread

Greetings to all of you, friends of the web, who follow me on this channel. As you may have guessed, I love to prepare leavened dough, so even today I would like to offer you a bread that is a little different from the usual and very particular.
If you remember, we have prepared many types of bread together: potato bread, bread with yogurt and rye flour, sandwiches covered with seeds, loaf bread, carrot bread, etc. of soy which, unlike those proposed in numerous cookbooks, is prepared not with soy flour, but with yellow soybeans. Let's find out what it is.

Video of the Recipe

Problems with playing the video? Reload the video from youtube.

Identity Card of the Recipe

• 256 KCal Calories per serving

• Ingrediants

  For the leavening

  • 15 g of brewer's yeast
  • 90 ml of water
  • 5 g of sugar
  • 25 g of Manitoba flour

  For the main dough

  • 20 ml of extra virgin olive oil
  • 130 g of wholemeal flour
  • 120 g of Manitoba flour
  • 70 ml of soy milk
  • 50 g of yellow soybeans
  • 4 g of salt

  Materials Needed

  • Soybean Soaking Bowl
  • Bowls for the dough
  • Mixer
  • Latex kneading gloves (optional)
  • Wooden spoon
  • Glass
  • Wooden stick
  • Baking plate
  • Baking paper
  • Knife
  • Sieve
  • Transparent film
  • Fork or small whisk

  Preparation

  To make this recipe, you need to soak the soybeans the night before: typically, dried soybeans require 12 hours of soaking. Subsequently, it is recommended to rinse the hydrated seeds with running water to remove a good part of the anti-nutritional elements.

  1. Boil the yellow soybeans in plenty of lightly salted water. Cook for 60-80 minutes, until they are soft in the center.
  2. In the meantime, prepare the leavening. Dissolve the yeast in the warm water, adding the sugar, which is very useful to facilitate leavening. Add the 25 g of Manitoba flour and mix thoroughly. Cover the bowl with cling film and let the leaven rest until the soybeans they will be ready.
  3. Drain the boiled soy thoroughly and blend it in a food processor: you will need to obtain a thick paste.
  4. Pour the Manitoba flour and the wholemeal flour into a bowl: add the soy paste obtained and knead everything with your hands, until you get a grainy mixture.
  5. Then add the leaven, which in the meantime will have become frothy and very soft.
  6. Pour the soy milk (preferably self-produced) and the oil into a glass: emulsify the liquid with a fork or whisk. Add the liquid to the flour and yeast mixture.
  7. Now pour in the salt, taking care to avoid direct contact with the yeast.
  8. Knead with your hands until you get a homogeneous mixture. If necessary, add more liquid.
  9. Place the ball of dough in a bowl and cover with cling film: let it rest in a warm environment for a couple of hours.

  Please note
  The dough will not rise very much due to the lack of gluten in the dough and its heaviness. For this reason, it is necessary to work the dough for a long time and respect the rising times.

  10. After a couple of hours, work the dough again and obtain six balls of approximately the same size.
  11. Make two cuts with a sharp knife on each ball, then let it rise again for about 30 minutes.
  12. Preheat the oven to 220 ° C, then bake the loaves for about 15-20 minutes.
  13. Allow to cool and serve.
  
  

  Alice's comment - PersonalCooker

  The soy sandwiches are ready: serve them warm, perhaps accompanying them with grilled vegetables you will feel that good! An alternative bread which, being enriched with soybeans, can be fully considered a protein bread, suitable also (but not only) for the diet of vegetarians and vegans.

  Nutritional values ​​and Health Comment on the recipe

  Soybean bread is a derivative of cereals and legumes. It has a medium-high biological value protein fraction, a modest unsaturated lipid portion and high quantities of complex carbohydrates. Soybean bread is a valid substitute for common bread and can be consumed in the same quantities.