Saturday, 10 October 2020

Soy Milk Spelt Bread

Using my fresh home-brewed multigrain soy milk and soy pulp to bake this super-soft bread πŸžπŸ˜‹

Serving: one loaf

Raw dough weight: 609g

Pan size: 1.5L, 21x13x10 cm

Baking temperature: Preheat oven to 190℃, bake at lower rack at 180℃ for 15 minutes, reduce to 170℃ for about 20 minutes.


250g bread flour
30g spelt flour
35g raw sugar
2g instant dry yeast

50g natural yeast, 100% hydration
30g soy pulp
15g beaten egg
160g sweetened soy milk
10g evaporated milk/fresh milk

3g low-sodium fine salt

30g unsalted butter, softened


1. Mix all the dry ingredients in a big mixing bowl, then followed by the wet ingredients, except the salt and softened butter. Combine into a ball, cover with a lid and let it undergoes autolysis for about 15 to 20 minutes.
Knead using a hand mixer fitted with a pair of dough hooks at low speed for about 3 minutes. Add in the salt and knead for about 1 minute.

Mix in the softened butter, and knead till the dough becomes less sticky.

Perform about 500 sets of "slapping and folding" till the dough reaches

window pane stage.

Shape into a ball, spray some water over, cover with a lid, and let it proof for about 60 minutes, or till double in size.

End of first proofing.

2. Invert out the dough onto a floured work top. Deflate the dough and shape into a ball again. Let it rest for about 15 minutes.

3. Roll out the dough, and roll up like a swiss roll, pinch to seal at the long edge.

Place the shaped dough into a bread pan greased with butter. Spray some water, cover with a tea cloth and let it proof for about 60 minutes, or till reaching the rim of the pan.

End of second proofing.
The dough was over-proofed slightly πŸ˜‰

4. Preheat oven to 190℃ for about 10 minutes. While waiting, dust a thin coat of bread flour over the top of the dough, score the top using a razor.

5. Bake at lower rack of an oven at 180℃ for 15 minutes, lower to 170℃ for about 20 minutes, or till golden.

Remove from the oven and transfer the hot bread of a cooling rack immediately.

6. Cut into slices after the bread has completely cooled down. Enjoy πŸ˜‹

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