My son surprised me the other day, upon leafing through The Laurel's Kitchen Bread Book (borrowed from a friend), by requesting Health Nut Bread (p.166), full of fruit, nuts and containing soybeans.
Given that I did not have all the ingredients on hand, nor am known for following recipes anyhow, here's what I tried:
I had some sprouted beans (small navy), so I ground those up with a bit of water and added them to the dough in lieu of the soy grits. The result was a moist loaf, on the dense side, but it lasted well for a week (I did refrigerate the 2nd loaf). Good toasted!
Meanwhile, I bought some soyflour, which I plan to add to my next "Health Nut" loaf.
Borealkitchen's Health Nut Bread
1 c assorted dry hard fruits (raisins, apricots, peaches, prunes, cherries, etc), soaked in warm water if very hard
2 t active yeast, dissolved in 1/2 c warm water
1/2 c yogurt
2-3 T oil or butter
pureed cooked or sprouted beans (1/2 cup)
(Note: original recipe called for 1/3 c soy grits soacked in 1/2 c hot water)
1.5 c fruit broth (from soaking fruit) or fruit juice (apple, etc), water, or combination
1-2 T ground flaxseed
optional: 1/4 c soy flour, garbanzo bean flour, or buckwheat flour
5 c+ whole wheat flour (plus 1 T Gluten flour)
1 t salt
1/2 c toasted nuts, chopped
Let rise once, then form 2 loaves, let it rise again, and bake for approx 1 hour at 350F.
Makes a good breakfast toast.
Baker's scale. Am I getting this right?
41 minutes ago