Soy and linseed (flaxseed) bread is very popular in
Australia now, partly because of how good it tastes, but mostly because of its
benefits for women. This is a light and
fluffy loaf, adapted from a friend’s recipe, and it will still be light and
fluffy even if you replace the bread flour with wholemeal flour (many cooks
despair that they can’t produce a light and fluffy wholemeal loaf at
home). Furthermore, it’s got more of
what’s good for you: soy, and
linseeds. After eating a slice of this
loaf, you are satisfied and at peace in the world… and will never want to go
back to commercial soy-lin bread ever again!
Ingredients:
2 1/2 cups unbleached bread flour
2 cups wholemeal (wholewheat) flour
2 tsp. instant yeast (or 4 tsp. regular
dry yeast)
1 tsp. salt
1 tsp. citric acid
1/2 cup okara, firmly packed
1/2 cup linseed (flaxseed)
2 cups warm buttermilk
1/4 cup honey
1 egg
2 tbsp. oil
cooking spray
Method:
1. Combine flours, yeast, salt, and
citric acid until well mixed. Add okara
and linseed. Whisk together buttermilk,
honey, egg and oil, and add to dry ingredients, beating well.
2. Knead dough 8 minutes by hand in the
bowl or 5 minutes with the dough hook on your mixer. Be patient!
This is a VERY gooey dough. Do
not be tempted to add more flour – the high moisture level is what makes the
resulting bread so fluffy.
3. Squirt the dough with cooking spray,
cover with plastic, and allow to rise in a warm place until doubled. Gently knock dough down and divide in
two. Place into greased loaf pans with
wet or oiled hands. Cover loaves, and
allow to prove until they are 3/4 of the way to doubled.
4. Brush proved loaves with milk and
place in a COLD oven. Turn oven on to
180oC. Bake loaves 40-45 min., until
golden and cooked through (loaves should sound hollow when tapped on the
base). Turn out to wire racks to cool.