Feeds:
Posts
Comments

Archive for the ‘Bread with roasted soybeans’ Category

Been enjoying the arrival of spring. Tiring myself with these daily 15 kilometer walks. It’s just so pleasant out there right now. Sun shines without it being too warm, flowers bloom and already met seven common brimstones flying out there. Nobody was stoning me, just seems to be the name of the butterfly. I do like the Finnish name “Lemon butterfly” for it, but to the English speaking world this seems to look more like a lemon.

Anyway, to balance all these sporty activities I’ve been baking cakes with butter-creams, chocolate decorations and marzipan toppings. Like this one here. They are delicious…

Practice practice

But unfortunately this ain’t a cake blog. So, I made a bread loaf! With soybeans! Enjoyed it, something different than the basic sunflower or pumpkin seeds. And the soybeans were all soft in the bread, so no broken teeth here.

Soybean bread

To make one bread (with sourdough)

To soak
100g   Soybeans, dry roasted (mine were halves, but I think crushing them first would work nice as well)
130g   Boiling water

1. Bring the water to boil and pour over the soybeans. Cover and let it stand for 3-4 hours.

Dough
230g   Soaked soybeans from before
78g   Wheat sourdough
235g   Wheat flour
57g   Rye flour
8,7g   Salt
11g   Fresh yeast
148g   Water

1. Measure everything into your dough mixer and mix 4 minutes on slow speed and further 2 minutes faster.
OR
Measure the sourdough, salt, yeast and water into a bowl. Mix well ’till smooth. Add the flours and knead into a smooth dough, for about 5 minutes. Then add the soaked soybeans and knead again ’till smooth.

2. Place the dough into a bowl, cover with a cloth and let it rest for about 20 minutes.

3. With help of some flour knead and form your dough into a ball. Gently roll the top in some flour and place it with the flour side up onto an oven tray with baking paper. Cover with a cloth and let the bread proof for about 45 minutes, ’till clearly grown.

4. Meanwhile, heat up the oven to 230°C degrees. After proofing place the bread tray in the low-mid level and turn the heat down to 200°C degrees. I baked mine for 50 minutes, but keep an eye on yours and bake ’till nicely brown, at least 30 minutes, though. Enjoy!

Marika~

Advertisements

Read Full Post »