Soybean Pulp Bread
Add soybean pulp (okara) and mustard to a basic bread dough to make a savory loaf with a soft, moist texture.
Ingredients
brioche-style basic dough
1000 g
fresh soybean pulp
100 g
milk
100 g
store-bought mustard
to taste
olive oil (for baking stage)
to taste
salt (for baking stage)
to taste
Instructions
1
Kneading the dough
First mix the soybean pulp and milk evenly and set aside. Add the soybean pulp and milk into the basic dough, then knead at low speed for about 1 minute. Once the ingredients are evenly combined, knead at high speed for 30 seconds to 1 minute until the flour comes together into a dough.
2
First fermentation
Place in a proofing box for 30 minutes. Proofing box at 28°C with 80% humidity.
3
Dividing
Divide the dough into pieces weighing 70 g each, place them on the workbench, and round them by hand with the seam side down. Be careful not to deflate the dough too much.
4
Bench rest
Place in a proofing box for 15–20 minutes.
5
Shaping
Gently press the dough by hand to release the air inside, place it seam-side up on the workbench, put a small amount of mustard in the center, then pinch the dough from the sides toward the middle and seal tightly like making a bun. Finally, place the dough seam-side down on the baking tray.
6
Second fermentation
Place in a proofing box for 30 minutes.
7
Baking
Brush olive oil over the surface of the dough, then sprinkle with a small amount of salt. Bake in the oven for 10 minutes. After removing from the oven, brush with a little more olive oil.
