Natural Yeast Sweet Soya Pulp Bread 天然酵母豆渣甜吐司

Bread added with soy pulp has been one of my favourite loaf recipes because of its nice aroma coming from the multi-grain soy pulp as well as the pandan leaf flavour in it.

Besides the addition of the natural yeast, the overnight proofing also help to deliver a better flavour and texture bread. The bread can be kept up to 3 to 4 days at room temperature with the softness least compromised.  That's the reason why I like to bake this bread on Friday, and it can last through the weekend till Monday

The multi-grain soy pulp I've collected every week day mornings after brewing my breakfast drink, consists of organic soy beans, black beans, red kidney beans, almonds, walnut and some pumpkin seeds.

Bread weight: 605g

Raw dough weight: 632g

Pan size: 20x10x10 cm
Bread maker: Mayer MMBM12

Ingredients

140g cold fresh milk

40g soya pulp

25g beaten egg

50g raw sugar

3g salt

245g bread flour

30g superfine wholemeal flour

12g milk powder

1/2 tsp instant dry yeast

50g natural yeast (100% hydration)

To be added at the 10th minute

30g unsalted butter, softened

To be applied before baking

Some beaten egg for glazing

Directions

1. Mix all the 3 powder ingredients together in a bowl.

2. Pour all ingredients, except the cold butter, following the sequence listed, into the bread maker.
Select "Ferment Dough" and start the program.

When the countdown timer reads "1:20" dispense the cold butter into the kneading dough.



3. When the countdown timer reads"0:45", the kneading blade would do a few rotations. After the rotation stops, transfer the dough into a plastic bag greased with a little vegetable oil.


Tie a loose knot at the end, and double wrap in another plastic bag tie with a loose knot too.


4. Place the dough in a bowl and cover with a lid.


Store in the fridge overnight for about 12 to 16 hours.


In the next day, thaw the dough by inverting it for about 1 hour before shaping.



5. Deflate the dough and divide the dough into 3 portions. Shape the dough into balls. Cover and let them rest for 15 minutes.

6. Roll out the dough into about 1 cm thick. Roll up, cover and rest for another 15 minutes.

7. Repeat Step 6. After rolling up the dough, place the dough into a greased non-stick baking pan, and spray some water to the top. Proof in a warm oven for bout 80 minutes, or till the dough rise to the rim of the pan,

8. Preheat the oven to 180 degree Celsius.

Apply beaten egg over the top.

9. Bake at 180 degree Celsius for about 15 minutes. Reduce the temperature to 170 degree Celsius for another 30 minutes. Turn off the oven and continue to bake for another 5 minutes.

When the top becomes brown at about the 30th minute, cover the top with an aluminum foil to prevent  it from over-browning.

End of baking.

10. Remove the hot bread from the pan immediately after leaving the oven. Let the bread cool down completely before cutting. Enjoy :)