Super Soya Bread
This bread has the richness and moisture of soya and the heartiness of whole wheat.
3 cups soya milk
2 Tbsp sweetener of your choice
1 Tbsp active dry yeast
2 Tbsp salt
4 cups unbleached white flour
2 cups soya flour
3–4 cups whole-wheat flour
Soya oil for brushing
- Preheat the oven to 350ºF.
- Scald the soya milk and dissolve the sweetener in it. Cool to lukewarm. (See note in first bread recipe.)
- Sprinkle the yeast over the top, and let stand until the mixture starts foaming. Stir in the salt and white flour, and mix until smooth. Stir in the soya flour until smooth. Add the whole-wheat flour and knead on a well-floured surface until smooth.
- Cover and let rise until almost doubled in bulk. Punch down the dough and form 2 loaves or 16 buns. Cover and let rise again until almost doubled in bulk. Brush the tops with soya oil. Bake the loaves for about 45 minutes or the buns for about 20 minutes.
Makes 2 loaves or 16 buns