Okara wheat bread with sunflower seeds

Ingredients for 1 servings:

• 150 g okara, approx. amount from 100 g dried soybeans
• 250 g wheat flour, type 550
• 200 g wheat flour (wholemeal)
• 75 g bran (wheat)
• 300 ml soy milk (soy drink)
• 1 packet of dry yeast
• 1 tsp, heaped salt
• 1 tsp apple cider vinegar
• 1 tbsp oil (sunflower)
• ½ tsp bread spice mix of fennel, caraway, anise
• 75 g sunflower seeds
• 1 pinch(s) of raw cane sugar

Instructions

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

vegan, for the bread maker

Place all liquid ingredients (soy milk, oil, vinegar) into the bread maker. Then add all dry ingredients except the sunflower seeds, making sure the dried yeast doesn’t come into contact with the salt. Select a basic or normal program (approx. 3 hours) (loaf size: medium, browning: dark) and add the sunflower seeds only after the appropriate signal (for me, this is after the first kneading). This is also a good way to check the consistency of the dough. It should be quite soft and sticky. Depending on how wet the okara is, you may need to add a small splash of soy milk. Remove the dough hook after the last kneading, and you’ll have a loaf without any holes! The bread will shrink slightly after baking, but it won’t be soggy; it will be nice and moist. This recipe is my own creation, adapted from the great recipe “Juicy Okara – Flaxseed Bread,” which can also be found here at Chefkoch.de. Okara is the Japanese name for the soybean puree that remains as a pressing residue during the production of soy milk.