Okara raisin bread

Ingredients for 1 servings:

• 180 g okara
• 50 g polenta
• 200 g wheat flour, type 1050
• 200 g wheat flour (wholemeal)
• 275 ml soy milk (soy drink), maybe a little more
• 1 tsp sea salt
• 1 tsp raw cane sugar
• 1 tsp orange peel
• ½ tsp bread spice mix
• 1 packet of dry yeast
• 1 tsp white vinegar
• 1 tbsp oil (sunflower oil)
• 65 g raisins

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 hours 50 minutes; Total time approx. 4 hours

vegan, for the bread maker (BBA)

Add soy milk, sunflower oil, vinegar, salt, and spices to the bread blender. Then add the okara. Mix both types of flour with the polenta and add them to the bread blender. Finally, add the dried yeast. Start the bread blender’s whole grain program (approx. 3:50 hours) and only add the raisins when the signal for special ingredients appears (after the first kneading). Tip: Remove the dough hooks from the bread blender after the last kneading to create a loaf without holes. Info: Okara is the Japanese name for soybean puree, which is a by-product of soy milk production. It is very healthy and nutritious because it still contains some of the protein and dietary fiber from the soybeans. However, like all legumes, it should not be eaten raw because it contains enzyme inhibitors (so-called trypsin inhibitors). However, after sufficient heating (boiling, frying, baking), it is safe to eat.