My Mind Patch: Soy Milk Spelt Bread

Using my fresh home-brewed multigrain soy milk and soy pulp to bake this super-soft bread 🍞😋

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.

Ingredients

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

Directions

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.