Okara Bread

Last week we had our first attempt at making our own soy milk. It was quite a success, with a very high yield of soy milk, I'd say about 3gallons, for less than the price of a single 1/2 gallon from the grocery store! And it's ORGANIC! We will definitely make it again. In our YouTube video viewing, we learned not only how to make soy milk at home, but about its delightful byproduct-Okara. I of course tried a few recipes using this high protein, high fiber soy pulp and of the recipes I tried the bread (thanks to vegweb.com) was the best.

Straining the soy milk to separate the okara

Ingredients
2 cups all purpose flour
1 cup whole wheat flour
2 tsp baking powder
1tsp salt
1 cup soy milk (lukewarm)
1 cup cooked okara
3 Tbs oil
1 Tbs molasses
1 scant Tbs yeast

Directions

Mix flour, baking powder and salt together in a large bowl. In a separate bowl, combine the soy milk, okara, oil, molasses and yeast. Let it sit for 5-10 min to allow the yeast to grow & ferment.

Add the wet ingredients to the dry ingredients, and combine to make a sticky dough. Cover the bowl with a dry towel and let it rise for 30-45 min or until doubled in size. Add a few spoons of flour and knead to form a firm loaf. Place in a greased bread pan and make a few slits on top with a knife to let steam escape while it bakes. Bake at 350 for about 30 min, until golden brown.

Freshly sliced okara bread