I've made neither of the breads with soy flour that follow, but thought
that they would make good additions to the archives. More and more we are
reading about the wonderful benefits of eating soy beans, so here is an
opportunity to add them to your bread. Both recipes come from the May
issue of Veggie Life. Soy flour has a higher fat content than wheat flour
and lacks gluten, so wheat gluten has been added to these recipes. They
recommend that if you substitute soy flour for wheat flour in a recipe that
you limit yourself to a 50 percent ratio. You'll probably have to find the
soy flour at a health food store. I'm also going to send the list their
recipe for Cinnamon Soy Rolls.
Kathleen
* Exported from MasterCook *
Thirty Percent Soy Bread
Recipe By : Veggie Life, May 1997
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups soy flour
2 1/2 cups unbleached white flour
3 tablespoons wheat gluten
1 package active dry yeast
1 tablespoon sugar
1/2 teaspoon salt
2 cups soy milk -- warmed
Cooking spray or oil
An overnight method allows a slower rise, so the texture develops with less
kneading. If time allows, this dough can be made in a more traditional
manner...or speed up the entire process by mixing and baking in a bread
machine. Up to 50% soy flour can be used (2 cups soy flour, 2 cups white
flour), but expect a much richer, denser loaf:
1. In a mixing bowl, stir together flours, gluten, yeast, sugar, and salt
to distribute evenly.
2. Make a well in the center of dry ingredients, pour in soy milk, and stir
together quickly to mix Knead slightly with back of spoon, just to combine
ingredients well and moisten all of the flour. Transfer to a plastic
container with ample space and a tight-fitting lid and refrigerate
overnight.
3. Next morning, lightly spray or oil a baking sheet. On a lightly floured
surface, shape half of the dough into a long, slender baguette. Repeat with
second half of dough and place both on prepared sheet. Brush tops with a
pastry brush dipped in warm water and slash tops, if desired. Cover with a
towel and set in a warm place to rise for an hour, or until almost double.
4. Preheat oven to 400F degrees. Bake for 20 minutes or more, just watch
for burning! Remove to a rack to cool before cutting.
Makes 16 servings.
PER SERVING: 139 CAL (18% from fat), 8g PROT, 2.8g FAT, 20g CARB, 80mg SOD,
Omg, CHOL, 1.8g FIBER
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* Exported from MasterCook *
1-2-3-4-5 Bread
Recipe By : Veggie Life, May 1997
Serving Size : 1 Preparation Time :0:00
Categories : Breads Whole Grain Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole wheat flour
2 cups soy flour
3 cups unbleached white flot
4 tablespoons soy grits
5 tablespoons wheat gluten
2 packages active dry yeast
2 tablespoons sugar
1 teaspoon salt
3 cups soy milk -- warmed slightly
cooking spray or oil
There's more waiting than work involved with this bread. Grits add a
cracked wheat-like quality and the whole wheat is a nice addition, too. For
a change of pace, next time shape dough into rolls or bread sticks, just
decrease baking time a bit to allow for smaller shapes.
1. In a mixing bowl, stir together the flours, grits, gluten, yeast, sugar,
and salt to distribute evenly.
2. Make a well in the center of dry ingredients, pour in soy milk, and stir
together quickly to mix. Knead slightly with back of spoon, just enough to
combine well and to moisten all of the dry ingredients. Cover bowl with
plastic wrap, then a towel, and let rise in a warm place for 1 hour. Stir
down, cover again, and let rise again, until double. This may take another
hour or more, depending on temperature in your kitchen. Don't rush it. This
one is a slow riser, but worth it.
3. Spray or oil baking sheets or line with parchment. After second rise,
divide dough into halves, then quarters. Shape each quarter into either a
long, slender baguette, 4 large rolls, or 8 thin sticks. Place on prepared
sheets, brush tops with a pastry brush dipped in warm water, and slash top,
if desired. Cover with a towel and set in a warm place to rise for about an
hour.
4. Preheat oven to 400 degrees. Bake for 15 to 20 minutes, watching
carefully to provent over browning. Remove to a rack to cool.
Makes 16 servings: 4 baguettes, 16 rolls, or 32 breadsticks . PER SERVING:
211 CAL (16% from fat), 13 g PROT, 3.7g FAT, 31 CARB, 148mg sodium, 0mg
CHOL, 4g Fiber.
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schuller@ix.netcom.com