Summary

Ingredients

• 150 g okara, approximate, amount from 100 dried soybeans
• 250 g wheat flour, type 550
• 200 g wheat flour (whole rain)
• 75 g bran (wheat)
• 300 ml soy milk (soy drink)
• 1 pack dry yeast
• 1 teaspoon, heaped salt
• 1 teaspoon apple cider vinegar
• 1 tablespoon oil (sunflower)
• 0.5 teaspoon ½ bread spices made from fennel, caraway seeds and aniseed
• 75 g sunflower seeds
• 1 pinch (s) raw cane sugar

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Instructions

1. Put all liquid ingredients (soy milk, oil, vinegar) in the bread maker. Then add all the dry ingredients except for the sunflower seeds, making sure that the dry yeast does not come into contact with the salt.
2. Select a basic or normal program (approx. 3 hours) (bread size: medium, browning: dark) and only add the sunflower seeds after the corresponding signal (for me this is after the first kneading). Here you can also easily control the consistency of the dough. It should be quite a soft and sticky batter. Depending on how wet the okara is, it may be necessary to add a small dash of soy milk.
3. After the last kneading, remove the dough hook, then you have bread without holes!
4. The bread collapses a little after baking, but it is not greasy, but rather juicy.
5. Okara is the Japanese name for the soybean puree, which is left behind as a pressing residue during the production of soy milk.