Friday, June 10, 2005

Wheat Okara Bread

This recipe is for 1 1/2 lb loaf and i have scaled it down to fit my 1 lb loaf pan. The okara is left over residue of soya bean after making soya milk from the soya milk maker.

Image hosted by


3 cups unbleached wheat flour
1 tablespoon salt
1 cup warm water
1 tablespoon sugar (honey)
3/4 cup powdered milk
one egg, beaten
4 tablespoons (1/2 stick) butter or margarine
2 teaspoons instant yeast
1 cup of steamed soybean pulp, cooled (Okara)


Mix flour and salt and set aside.

In a bowl mix water, sweetener, milk, egg, pour into bread machine.

Gently spoon in the flour mix.

Cut up the fat and put on top, put the yeast on the layer. Spoon on the okara layer.

Use the medium crust setting if you have one, not dark crust.

The added soy does darken the crust, but it makes the bread slightly lighter, balances the wheat protein and gives a delicious flavor



hsi said...

Hi, thank you for the recipe - we make our own bread and soymilk, and of course end up with leftover okara which we use in a variety of dishes, but bread we haven't tried yet.
Thank you for the inspiration - kind regards, Sabina

Anonymous said...

Hello Lily, can this recipe do without the powdered milk? a Qmark from rene

Unknown said...


sure just omit it and if the dough is a little wet due to leaving out the powdered milk, just add more flour

Related Posts Plugin for WordPress, Blogger...