Dick's Okara Molasses Wheat Bread Item Number: diokmowhbrEditor' Note: Okara is what left in the filter cup after the soy milk is made. Okara is very rich in natural fiber and other nutrition. This recipe is contributed by Dick Cone. You can easily adapt the menu for use with Bread Maker.
1 C. Fresh ground whole wheat flour
1 Batch Okara from SoyaJoy soy milk Maker
2 tsp. Yeast
2 tsp. Vital wheat gluten
1 tsp. Bread enhancer
1 Tbs. Sorghum molasses
1 Tbs. Buttermilk powder
1 tsp. Soybean oil (optional)
Combine all of the ingredients to create a thick slurry about like a pancake batter. If the soy milk is cold, warm it before adding for faster yeast action. Let rise in the bowl until it's like a sponge and bubbly and light when stirred. (I give it bottom heat on low from a table top Jenn-Air grill, put the bowl on a skillet to avoid overheating the bowl, and cover it with a damp towel.)
When the sponge is ready, stir in unbleached white flour until the dough can be kneaded and knead for several minutes to create a good feel.
Let rise in the bowl until about doubled, punch down and add just enough flour so you knead the dough again without it being too sticky.
This kneading can be a little longer than the first to create a good spring to the bread. Form the dough into a block about the size of your bread pan, grease the pan, and put the dough into the pan. Reform the edges with your fingers so the dough evenly fills the pan. Let rise again until the dough reaches just about to the top edge of the pan. Put in a cold oven, set the oven temperature to 350 F. and bake the bread until browned slightly and the bread sounds hollow when you remove it from the pan and tap the bottom. This will take about 50 to 60 minutes but the time can vary based on temperature of ingredients. Wipe the top with butter or margarine while the loaf is warm to create a very soft texture
This recipe may be used as you want provided credit is given to Dick Cone as the originator.