Monday 6 May 2013

Honey Multigrain Okara Bread by Nina Resis

Honey Multigrain Okara Bread using Zojirushi Mini BM



2/3 cup of water (I replaced with unsweetened soy milk)

1/4 cup of Okara (mine was slightly damp with soymilk)

2 cups of bread flour (I used 1 3/4 cup of multigrain flour)

1 1/2 tbsp of sugar (I changed to honey)

1 1/2 tbsp of dry milk (I reduced to 1 tbsp)

1/2 tsp salt

1 tbsp butter (unsalted)

1 tsp instant yeast


Put all the above ingredients in the listed sequence into the baking pan except butter.

Select "Soft Course" on the Mode button. Press "Start".

When the dough starts coming together, add more liquid* if the mixture is too dry. Add in butter now in small bits.

Scrape and clean the sides of the baking pan with a silicon spatula when the machine is kneading the dough.

Close the lid when the machine goes into "Rise" stage. Do not open the BM until baking is done (3 hrs).

Remove Bread from baking pan immediately when prompted by the beeping signaling end of baking process.

Let cool completely before storing. Enjoy!

Recipe adapted from : Zojirushi’s Home Bakery Recipe Booklet

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