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Categories:Viewed: 9 - Published at: 8 years ago
Ingredients
- 220 grams Bread (strong) flour
- 30 grams Whole wheat flour
- 15 grams Cocoa
- 150 grams Soy milk
- 1 undrained 60 grams Tofu
- 20 grams Canola oil
- 15 grams Brown rice glucose syrup (or regular glucose syrup if unavailable)
- 25 grams Maple syrup
- 3 grams Salt (I used rock salt)
- 3 grams Dry yeast
Method
- Put all of the ingredients, except for the yeast, into your bread machine.
- Add the yeast in the manner you usually do.
- Start the machine on the bread dough setting.
- When the machine chimes, remove the dough and divide it (I made 12 portions).
- Roll each portion into a ball.
- Line a baking sheet with parchment paper, and line up the dough balls.
- Cover the balls with a layer of plastic wrap, and then place a damp tea towel over the top.
- Let the dough rest for 10 minutes.
- After 10 minutes have passed, punch down the dough, and reform it into balls.
- Replace the plastic wrap and the damp tea towel, and let it rest for an additional 45 minutes.
- When the dough has grown to 1.5-2 times its original size, put it into an oven that has been preheated to 180C for 5 minutes.
- Reduce the heat to 150C, and bake for 9-11 minutes.
- The bread is done.
- When the bread is completely cool, you can put it into a plastic bag or container for storage.
- This will keep the bread moist and delicious.
