Multigrain Soya Milk Loaf 五谷豆浆吐司

Every weekday morning, I would prepare 4 glasses of multigrain soya milk for my family.  However, this morning I woke up 30 minutes late, so I have to postpone the soya milk brewing to a later hour. When I finished brewing the soya milk, I ended with excess quantity of soya milk. This prompted me to bake a loaf of bread making use of the extra soya milk and left-over soya pulp.

The end-product is a soft and moist loaf with a nice aroma from the beans, milk and butter :)

Ingredients for my multi grain soya milk.

Multigrain soya milk brewing ...

Multigrain soya milk and pulp

Yield : 20x10x16cm loaf

Ingredients

160g multigrain soya milk 微甜五谷豆浆

20g condensed milk 炼乳

3/4 tsp instant dry yeast 即发酵母粉

270g bread flour 高筋面粉

20g top flour 低筋面粉

20g fine sugar

30g multigrain soya pulp 五谷豆渣

30g beaten egg 蛋液

1/4 tsp salt 盐

30g unsalted butter 无盐奶油

Some beaten egg for glazing 蛋液

Directions

1. Add condensed milk to multigrain soya milk (temperature not exceeding 38 degree Celsius). Sprinkle instant dry yeast over the milk mixture without stirring it. Let the mixture stands for about 15 minutes to activate the yeast.

2. Mix the rest of the ingredients, except soya milk and butter, in a mixing bowl. 

3. Pour in the yeast milk mixture from (1). And stir the mixture in one direction till it forms into a lump.

Cover the dough and let it rest for 20 minutes to allow the flour to absorb the liquid.

4. After the 20 minutes rest, turn the dough onto a floured work top. 

Knead the dough by slamming - pulling -folding and turning in repeated steps till the dough becomes smooth. This process takes about 10 minutes.

5. Spread out the dough and apply softened butter to it. Knead to incorporate butter into the dough.

6. When the butter has well incorporated into the dough, repeat the slamming-pulling-folding and turning steps till you get an elastic dough. This process take about 10 to 15 minutes.

7. Place the dough in a lightly greased mixing bowl, spray some water, cover, and allow the dough to proof for 1 hour, or till the dough doubles in size.

8. After the proofing, invert the dough onto a floured surface. Flatten the dough to released the trapped air.

9. Divide the dough into half, about 283g each.

10. Roll up and dough, then fold in, tighten by puling down the sides of the dough, and shape into a ball.

Cover the dough and allow them to rest for 10 minutes.

11. Take out one of the the doughs, and roll it out into a flat dough.

Roll up the dough, apply some flour to it, set aside. Repeat the steps for the other dough.

Cover and let the doughs rest for another 10 minutes.

12. Roll out the dough again. The width of the dough must correspond to the width of the Pullman's tin.

Roll up the doughs.

Place the doughs into the Pullmans tin, spray some water and proof in a closed oven. Allow the dough to proof for about 50 to 60 minutes, or till the doughs reach the rim of the loaf tin.

You may switch on the oven for 1 minute at the minimum temperature to raise the oven temperature slightly which will facilitate dough proofing.

13. When the doughs reach the rim of the loaf tin, remove the dough from the oven. 

Turn on the oven to 180 degree Celsius, and preheat for about 10 minutes.

14. Apply a thin coat of egg wash to the top of the dough.

Allow the dough to bake in the oven for about 45 to 50 minutes at lower rack, or till the loaf sounds hollow when taps with a metal spoon.

If the top crust turns brown about 20 minutes into baking, cover the top with a aluminum foil.

15. After the loaf is baked through, remove it from the oven. Give it a sturdy bang on tabletop to dislodge the bread from the tin.

Transfer it to a wire rack to cool down

completely before slicing it.

As the loaf is quite soft and the top crust is hard to slice through, you may want to slice it from the side.

Enjoy the slice with a thin spread of butter and a cup of coffee :)