The Laurel's Kitchen Bread Book_ A Guide to Whole-Grain Breadmaking - Laurel Robertson [59]
Turn the risen dough out on a lightly floured board and flatten it out. Spread the warm mashed or ground bean pulp on the dough. Fold or roll up, and then knead together for 10 to 15 minutes, until the dough is really elastic. Let it rise again in a warm place as before.
Flatten the dough on a lightly floured board. Divide in two, and working carefully, knead into rounds. Let these rest covered until relaxed, and then, taking care not to tear the dough, shape into loaves. Just before you press the dough out for the final part of the shaping, sprinkle the board with the sesame seeds so that the loaf will pick them up. Place in greased 8″x4″ loaf pans and keep in a warm, moderately humid place for the final rise. The loaves should come up very well: when they arch above the tops of the pans, and the risen dough returns slowly from a gentle indentation of the finger, put them into a preheated oven and bake at 350°F for about 45 minutes—longer if the rise was not so high.
Soymilk Bread
2 ½ cups soymilk, unflavored (600 ml)
2 tablespoons honey (30 ml)
2 teaspoons active dry yeast (¼ oz or 7 g)
½ cup warm water (120 ml)
6 cups whole wheat flour (900 g)
2 ½ teaspoons salt (14 g)
3 tablespoons butter (42 g)
OR
6 tablespoons oil (90 ml)
This is often mistaken for an egg bread because it rises beautifully to give a perfect, airy slice that has good flavor and a slightly chewy, thin, dark crust. It is just right for toasting and for sandwiches.
If the soymilk is not first-day fresh, bring it to a boil, then cool to lukewarm. To cool it quickly, place the pan in a sink or dishpan partly filled with cold water, and stir the soymilk occasionally. Stir the honey into the soymilk. (If you choose to use oil and not butter, add the oil, too.)
Dissolve the yeast in the warm water.
Combine the flour and salt in a mixing bowl and make a well in the center. Pour in the soymilk and yeast mixtures and stir all together, adding more water or flour as required to make a soft dough. Knead very well, about 20 minutes vigorously. If you are using butter, add it toward the end of the kneading time without melting, working small pieces into the dough until it is smooth and lustrous.
Because of the ripening influence of the soy, allow this dough to rise only once in a warm place, about 80°F, before shaping. Apply the usual test to see if the dough is ready: poke gently with your wet finger, about ½ inch in the center of the dough. If the dough sighs or if the hole does not fill in at all, flatten the dough and divide it, forming two rounds. Let them rest, and then shape into loaves. Let rise in two greased 8″x4″ loaf pans at a slightly warmer temperature, 85° to 90°F. When they are ready for the oven, slash with three diagonal lines for a pretty crust and higher rise in the oven. Bake about 45 minutes at 350°F.
GOOD VARIATIONS
Add sunflower seeds—about ¼ cup per loaf—while you shape the dough.
Roll the loaf in poppy seeds.
Add raisins—⅓ cup per loaf—when shaping the bread.
Busy People’s Bread
The recipe on the following pages makes really good bread, but there is more to it than that: you can use these timing alternatives to help fit many other bread recipes into your schedule. The bread is delicious. We probably adjusted the ingredients and tested the recipe a hundred times, determined to achieve just this: a bread that will please the pickiest children while satisfying the most diligently nutrition-conscious parents. For the children, the bread looks professional—even store-bought—with a high, airy, pale slice spiked with raisins. But there’s a bonus: the ingredients provide power-packed nutrition, and the recipe offers unusual flexibility, which is especially noteworthy