Okara tomato bread

Ingredients for 1 servings:

• 170 g okara (soybean puree)
• 250 g flour (wholemeal flour, type of your choice, wheat, rye or spelt)
• 200 g wheat flour, type 550
• 1 ½ tsp sea salt (or rock salt)
• ½ tsp oregano, dried
• ½ tsp curry powder
• 1 tsp bread spice mix, ground
• 1 tsp raw cane sugar
• 1 tsp balsamic vinegar, white
• 1 tbsp olive oil
• 300 ml tomato juice (maybe a little more or less, depending on the type of flour)
• 1 packet of dry yeast
• 40 g flaxseed
• 20 g sesame seeds

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 3 hours 40 minutes

vegan, for the bread maker

First, pour the tomato juice (at room temperature) into the mixing bowl of the bread maker along with the spices, salt, and sugar. Then add both types of flour and the okara. Finally, add the dried yeast so that the yeast does not come into direct contact with the salt. Select the whole wheat program with a total running time of approximately 3.5 hours. Only add the flaxseed and sesame seeds after the beep (after the first kneading). Tip: Remove the dough hooks from the bread maker after the last kneading. This will produce a loaf without any holes. FYI: Okara is the Japanese name for the soybean puree that remains as a press residue during the production of soy milk. It is very nutrient-rich and healthy because it still contains some of the soy protein and dietary fiber. As with all legumes, however, okara should not be eaten raw because it also contains enzyme inhibitors (trypsin inhibitors). However, it is safe to eat after sufficient heating such as cooking, frying or baking.