Soy Vey Challah Bread
Whole Grain Recipe
Soy Vey Challah Bread uses soy milk, soy flour and soybean oil along with honey, yeast, eggs, bread flour and optional poppy seeds for topping.
3/4 cup soy milk, room temperature
3 tablespoons honey
2 1/4 teaspoons yeast
3 cups bread flour
1/2 cup soy flour
1/4 cup soybean oil
1 egg yolk
2 tablespoons poppy seeds (for topping)
1 egg white (for glaze)
Mix the soy milk, honey, and yeast and set it aside for 10 minutes.
Combine the bread flour and soy flour in a large bowl.
Add the oil, eggs, and egg yolk to the milk, honey, and yeast mixture. Stir with a wooden spoon until blended.
Add the flours to the liquid mixture, stir until a dough is formed, and turn the dough out onto a floured board. Knead until dough is smooth and elastic, about 10 minutes.
Form into a ball, coat with a bit of soybean oil, and place in a covered bowl. Let rise until doubled in bulk, about an hour.
Punch the dough down, knead about 3 minutes, and braid or shape into any desired form. Transfer to a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
What Is Bread Flour?
Bread flour is a high gluten flour that has very small amounts of malted barley flour and vitamin C or potassium bromate added. Why use it? Bread flour has higher protein and will make a chewier bread.