Purple Corn Soya Milk Bread 紫黍豆浆吐司

Another purple soya milk bread but using purple corn powder instead of purple wheat flour. Besides the purple corn powder, the dough was mixed with multigrains soya pulp too. The mulitgrains involved organic soya beans, red kidney beans, almonds, black beans, pumpkin seeds, and walnut. The aroma of the bread was fantastic towards the end of the baking 😍

Yield: one loaf
Pan size: Jamie Oliver Bread Pan 1.5L 21x13x10 cm
Raw dough weight: 572g
Baking temperature: lower rack of a preheated oven at 180℃ for 15 minutes, lower to 170℃ for 25 minutes or golden.

Ingredients

235g Prima bread flour
20g Prima superfine wholegrain flour
15g organic raw purple corn powder
30g multigrain soya pulp
50g active natural yeast/sourdough
15g raw cane sugar
15g caster sugar
3g fine salt
1g instant dry yeast

170g sweetened soya milk, cold

20g unsalted butter, cold

Directions

1. Add all the dry ingredients into the mixing bowl and mix briefly.

Add in the cold soya milk and mix till the content form into a smooth dough. Add the cold unsalted butter and let it stands for about 5 minutes.

Knead at Speed 5 of a Kitchen Aid stand mixer for about 15 minutes, or till reaching window pane.

Transfer the dough to a lightly oiled plastic bag, tie a loose knot, and let it stands in room temperature for about 30 minutes.

Cover and store in the chiller for about 16 hours for overnight cold fermentation.

2. Remove the dough from the fridge, invert with the plastic bag, and let it stands in room temperature for about 1 hour.

3. Transfer the dough to a floured work top,

deflate the dough, and roll into a flat dough.

Fold in the four sides, turn it over, and let it rests for about 15 minutes.

4. Roll out the dough

and roll it up.

Transfer to the bread pan coated with a thin layer of butter.

Cover with a tea towel and let it proofs for about 90 to 100 minutes, or till double in size.

5. Dust a thin layer of bread flour over, and score the top with a razor.

6. Bake at lower rack of a preheated oven at 180℃ for 15 minutes, lower to 170℃ for 25 minutes or till golden.

7. Transfer the bread to a cooling rack immediately after leaving the oven.

Cut after the bread has cooled down 😋