Tuesday, 4 October 2016

Multi-nuts Soya Pulp Milk Bread

Honestly, this is a very aromatic loaf of bread with the addition  of the multi-nuts soya pulp. Unfortunately, this bread is only available to those kitchens which brewed multi-nuts soya milk.

I knew it won't be a popular bread recipe due to the difficulty in getting the key ingredients. However, I think I should just share it in my blog. Hopefully, someone who has soya pulp at home can make good use of the pulp.

Bread weight: 552 g
Raw dough weight: 585 g


165g cold milk
20g condensed milk
30g multi-nuts soya pulp
20g beaten egg
30g raw sugar
2g fine salt
30g cold unsalted butter
270g bread flour
20g superfine wholegrain flour
3/4 tsp instant dry yeast


Follow the multi-grains soya pulp bun recipe for the pictorial guide in preparing the dough.

1. Combine cold milk, condensed milk and multi-nuts soya pulp in a beaker. Keep the content in the fridge till needed.

2. Mix bread flour and superfine wholegrain flour in a bowl. Set aside.

3. Pour all the ingredients into the bread pan following the sequence which they are listed.
Dig a hole in the flour mixture and pour the instant dry yeast into it.

4. Start the kneading process by choosing "C-11" Ferment Dough function of the Mayer bread maker.
The process, which consists of mixing, kneading and 1st fermentation, would take about 1 hour and 30 minutes to complete.

5.When the program ends, allow the dough to stay in the bread maker for an additional 20 minutes.

6. Turn out the dough onto a floured work top. Deflate the dough with your palm.

Divide the dough into 3 portions.

Roll the cut dough into balls, cover and let them rest for 15 minutes.

7. Roll out the dough into a flat dough.

Roll up the dough and allow to rest for 20 minutes.

8. Roll out the dough again.

Flip over the dough so the smoother face will be facing out after rolling up

Place the dough into a greased non-stick Pullman tin. The open end of the dough should be facing down.

9. Spray some water over the dough and place the doughs in a closed oven.
Let the dough proof in a closed oven for about 50 minutes, or till the dough reaches close to the rim of the Pullman tin.

10. After the second proofing and the dough has reached close to the rim of the Pullman tin, remove the dough out of the oven. Preheat the oven to 170  degree Celsius.  And brush a coat of beaten egg or fresh milk over the dough.

11. Bake the dough at the lower rack of the oven at 170 degree Celsius for about 50 minutes. If your Pullman tin has a thinner wall, you can bake for about 40 minutes at the same temperature.

If the top of the dough brown too fast, around 30 minutes, you can cover the dough with an aluminum foil.

12. Remove the bread from the Pullman tin immediately after leaving the oven. Let the loaf cool down on a wire rack before slicing it.

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